Pasta & Pizza Vegetarian

Casarecce with Olives and Eggplant



  • 1 jar Vero Gusto Sicilian Herb
  • 1 box of Barilla Collezione Casarecce
  • 4 tbsp extra virgin olive oil, divided
  • 1 eggplant, peeled and diced
  • 1 cup of black olives, pitted and sliced
  • 2 garlic cloves, minced
  • 1 tbsp red pepper flakes
  • 1 cup of green olives, pitted and sliced
  • 5 leaves basil torn
  • 1/2 cup Romano cheese, grated
  • Salt and pepper to taste


  1. Turn on fryer to 350 °F. Season eggplant with salt, dust with flour and deep fry about 3 minutes until golden.
  2. Place a pot of water to boil and cook pasta according to directions.
  3. Meanwhile in a skillet, sauté garlic and pepper flakes with 2 tbsp olive oil for 1 minute and add olives and roasted eggplant.
  4. Next, sauté for several minutes, add Vero Gusto and simmer for 5 minutes.
  5. Season with salt if needed. Drain pasta and toss with sauce. Stir in cheese and basil before serving.

Nutrition Profile

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