Description
Pasta Alla Norma with Burrata is a delightful Italian dish that brings together roasted eggplant, vibrant tomatoes, and creamy burrata cheese for a comforting culinary experience. This dish embodies the essence of Sicilian cuisine, transforming basic ingredients into a feast for the senses. Perfect for cozy dinners or entertaining guests, it promises to impress with its rich flavors and stunning presentation.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 medium eggplant (about 1 lb), cubed
- 2 cups ripe tomatoes (preferably Roma or San Marzano), diced
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
- 4 oz burrata cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss eggplant cubes in olive oil, salt, and pepper; spread on a baking sheet. Roast for 25-30 minutes until golden.
- Cook rigatoni in boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté garlic and red pepper flakes until fragrant, about 1 minute. Add diced tomatoes; simmer for 5 minutes to create a sauce.
- Combine roasted eggplant with the tomato sauce. If too thick, add reserved pasta water to reach desired consistency.
- Toss drained pasta into the sauce mixture until well combined. Serve topped with torn burrata and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg