Pasta with Eggplant and Burrata
Ingredients
- Half an eggplant, diced, salted, drained, and fried
- 1 cup cherry tomatoes, quartered (150 g)
- 1/2 cup burrata (125 g)
- Extra virgin olive oil
- 2 anchovy fillets
- 1 garlic clove
- Salt and pepper
- 8 basil leaves
Procedure
- In a pan, heat the olive oil and melt the anchovy fillets with the garlic.
- Add the cherry tomatoes, season with salt and pepper.
- Blend half of the cooked cherry tomatoes with 1/2 cup of burrata (100 g), two tablespoons of fried eggplant, and the basil.
- Cook the pennette until al dente and add them to the tomato sauce in the pan.
- Add the burrata and eggplant cream, and mix well.
- Serve immediately.
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