| 1 box | BARILLA Gemelli |
| ¼ cup | extra virgin olive oil |
| 1 cup | yellow onion, julienne |
| ½ teaspoon | red pepper flakes |
| 4 cups (8 medium tomatoes | fresh plum tomatoes, diced |
| 1 medium | eggplant, peeled, diced |
| 1 tablespoon | flour |
| ½ cup | black olives, roughly chopped |
| 4 leaves | fresh basil, julienne |
| to taste | salt |
| to taste | freshly ground black pepper |
| ½ cup | Pecorino Romano cheese, grated |
BRING a large water to a boil.
ADD the oil and onion to a medium skillet over medium heat and sauté for 5 minutes, or until the onion is translucent.
DUST the eggplant with flour, and season with salt and pepper.
ADD the eggplant to the skillet and sauté for 5 minutes or until slightly browned.
ADD the tomatoes and salt. Cover vegetables with 3 cups of water. Bring the sauce to a simmer and continue until most of the water has reduced and the vegetables are cooked through, about 10 minutes.
ADD one third of the sauce to a blender and blend on high for 2 minutes. Incorporate the puree back into the sauce.
Meanwhile, COOK Gemelli according to package directions.
STIR the olives and basil into the sauce mixture.
DRAIN the pasta and toss with the sauce. Stir in the grated cheese before serving.