October is pasta month and Panelaterapia couldn’t have a better partner than Barilla to celebrate with more than special recipes!
The recipe in this post has a Mediterranean inspiration and is perfect for those looking for a light meal. Because you know that pasta can be very healthy if we know how to combine the correct ingredients?
This one, for example, has Fusilli Integrale Barilla, which is delicious, as well as vegetables and olive oil. It is no surprise that the Mediterranean diet is recognized by UNESCO as a World Heritage Site, being an example of a sustainable diet, which combines healthy eating, biodiversity and culture.
And the most important thing is that this dish was amazing!!!
Ingredients:
• 400g of Barilla Wholemeal Fusilli;
• 80g capers;
• 2 medium onions;
• 1 clove of garlic;
• 2 eggplants;
• 100g of chopped dried tomatoes;
• 2 fresh chili peppers;
• 100g of crushed black olives;
• Extra virgin olive oil, salt and black pepper.
*I used crushed sun-dried tomatoes because I prefer the texture that way. Just put them in the processor if you want to do like I did.
Way of doing:
Cook the Barilla pasta in plenty of salted water according to the time indicated on the package, so that it is “al dente”.
Grind or chop the garlic, onion and red pepper (if you want it less hot, remove the seeds) and brown in a non-stick frying pan in olive oil. Add the eggplants cut into 1.5 cm cubes. Saute until they are golden.
Season with salt (if necessary) and black pepper. Remember that it already has very salty ingredients.
Add the other ingredients, mix well and then add the dough.
Serve immediately.
