Pasta Alla Pugliese

I learned this recipe when I was traveling in Puglia. Loaded with antioxidants, vitamins and nutrients like folate, this dish will be on your table all the time and you’ll rest easy knowing everyone is well-fed…and they will love every bite.

Ingredient List:

• Extra virgin olive oil
• 1 long hot pepper, minced
• 2-3 cloves fresh garlic, crushed
• 2 small Italian eggplants, diced
• 1 cup diced canned tomatoes
• 4 ounces pitted black olives
• 5-6 sprigs fresh parsley, coarsely chopped
• 5-6 sprigs fresh basil, coarsely chopped
• Sea salt
• Cracked black pepper
• 1 pound whole-wheat or semolina orecchiette, cooked al dente, about 8-9 minutes

Step By Step Instructions:

Start a large pot of water boiling, with a generous pinch of salt and a drizzle of oil.

Place about ¼ cup oil, pepper, and garlic in a deep skillet over medium heat. Sauté until garlic is lightly golden, about 3 minutes. Stir in eggplant, and a pinch of salt and sauté for 2 minutes. (You may need to add a touch of oil, as the eggplant soaks it up). Stir in tomatoes, olives, parsley, basil (reserving about 1 teaspoon of each for garnish), and salt and pepper to taste. Simmer for about 8 minutes.

While the sauce simmers, cook pasta al dente, about 8–9 minutes. Using a slotted spoon, transfer pasta to the skillet with the sauce and stir gently to combine. Serve hot, garnished with a bit more fresh parsley and basil.