Thursday 17 September 2020

CREAMY BURRATA & TOMATO PASTA WITH AUBERGINE


The type of recipe when only a hearty bowl of pasta will do! 

Fancy pasta shape optional but encouraged....

Serves 2

INGREDIENTS

  • 500G RIGATONI
  • ¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL
  • 2 MEDIUM AUBERGINES, ROUGHLY CHOPPED
  • SEA SALT AND CRACKED BLACK PEPPER
  • 4 CLOVES GARLIC, THINLY SLICED
  • 400G CAN CHOPPED TOMATOES
  • BUNCH OF BASIL, ROUGHLY TORN
  • 2 BALLS OF BURRATA, TORN

METHOD
  • Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. 
  • Drain, reserving ½ cup (125ml) of the cooking liquid. Set aside and keep warm.
  • While the pasta is cooking, heat the oil in a deep-sided frying pan placed over high heat. 
  • Add the aubergine, salt and pepper and cook for 2 minutes.
  • Add the garlic and cook for a further 4 minutes or until soft. 
  • Add the tomato, reduce heat to medium and cook for 4 minutes or until the aubergine is tender. 
  • Add half the burrata and stir until creamy and melted.
  • Add the pasta, basil and reserved cooking liquid to the pan and toss to combine. 
  • Divide between plates and top with remaining burrata to serve. 

No comments: