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Puglia-style orecchiette with cherry tomatoes, olives, and eggplant

  • 32 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • ¾ lb orecchiette, pugliesi
  • 1 eggplant
  • 10 plum tomatoes
  • 3 ½ oz olives
  • ½ cup extra virgin olive oil
  • 2 cloves of garlic
  • salt and black pepper
  • 2 sprigs rosemary


Put the eggplant in a colander, salt it lightly and allow it to drain for about 30 minutes.
In a large shallow pan over medium heat, toss the eggplant with the oil, a dash of black pepper, and the whole garlic clove. Add the cherry tomatoes and cook for 5 minutes.
Halve the olives and add them to the sauce. Remove the garlic clove. Add the rosemary and stir to combine.
Bring a large pot of salted water to a boil and cook the orecchiette until al dente; drain. Toss pasta with the sauce and serve.