Gemelli with Peppers and Olives

Quick simple meal. I liked it, they only thing I’ll do different next time is cut back on the crushed red pepper (for Camille) and go lighter on the oregano, I added a little to much.

1 red pepper
Gemelli with Peppers and Olives
Serves: 8

1 yellow pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, slightly mashed
1 medium eggplant (1 1/4 lbs) pealled, cut into 1/2 inch cubes
1 jar (26oz) Barilla Marinara Sauce
10 green olives cut into thin slices
1 box (16oz) BARILLA Gemelli
3 anchovy fillets, optional
2 tablespoons chopped italian parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh oregano
1/2 teaspoon of salt
1/8 teaspoon crushed red pepper flakes, optional
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese

Cut peppers in half; remove steams and seeds. Broil skin side up, 4 to 5 inches from heat for 20 minutes or until charred. Place peppers in paper bag for 10 minutes; peel off skin and cut into strips.

combine oil and garlic in large skillet. Heat over low heat for about 4 minutes – garlic should not brown. Remove coloves from skillet and discard. Add eggplan; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in peppers, Marinara Sauce and olives; simmer 5 minutes, stirring occasionally.

Meanwhile, cook Gemelli according to package directions; drain, reserving several tablespoons pasta liquid and return to pot. Stir in anchoves, herbs and seasonings. Add Marinara mixute; toss. If necessary, add reserved water to thin sauce. Transfer to server platter; sprinkle with cheese.