Sicilian Eggplant Pasta with Fire Grilled Vegetable
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Ingredients
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1 jar, 24 oz Rao's Homemade Fire Grilled Vegetable Sauce
- 2 eggplants
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¼ cup + 1 teaspoon Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil
- ¼ teaspoon Himalayan salt
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1 package Rao’s Homemade Fusilli Pasta
- ½ cup chopped fresh basil
- 1 teaspoon red pepper flakes, to taste
- ½ teaspoon dried oregano
- ¾ cup finely grated Parmesan cheese
Directions
Prepare Rao’s Homemade Fusilli Pasta according to the package and set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- Warm Rao's Homemade Fire Grilled Vegetable Sauce in a pot over medium-low heat while you cook the pasta.
- Slice the eggplants into ½-inch thick rounds, discarding the end pieces.
- Place the eggplant on baking sheets. Brush the rounds with Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.
- When the eggplant is done and the sauce is warmed through, gently stir the roasted eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes, and dried oregano.
- Add the pasta to the sauce and gently stir it in. Add about two-thirds of the cheese. Season to taste with salt and black pepper.
- Serve and garnish with remaining cheese. Enjoy!
