Pasta Alla Norma with Burrata
Pasta Alla Norma with Burrata is a vibrant Italian dish that brings together the rich flavors of smoky roasted eggplant, hearty tomato sauce, and creamy burrata cheese. This comforting recipe transforms simple ingredients into a gourmet delight, perfect for cozy dinners or impressing guests at your next gathering. Experience the warmth of Sicily on your plate with every delicious bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Roasting and Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225g) penne or rigatoni pasta
- 1 medium eggplant (about 1 lb/450g)
- 2 cups (480ml) canned San Marzano tomatoes
- 4 oz (113g) fresh burrata cheese
- 3 cloves garlic, minced
- 3 tbsp (45ml) extra virgin olive oil
- Salt and pepper to taste
- ½ cup (15g) fresh basil leaves
Instructions
- Prepare the Eggplant: Slice eggplant into rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Roast the Eggplant: Preheat oven to 400°F (200°C). Toss eggplant in olive oil and roast for 25-30 minutes until golden brown.
- Make the Tomato Sauce: In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add chopped tomatoes, simmer for 15-20 minutes, seasoning with salt and pepper.
- Cook the Pasta: Boil salted water and cook pasta until al dente according to package instructions. Reserve some pasta water before draining.
- Combine Everything: Toss drained pasta with tomato sauce and roasted eggplant. Adjust consistency with reserved pasta water if needed.
- Serve It Up: Plate the dish and top with torn burrata and fresh basil leaves. Drizzle with extra virgin olive oil.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Find it online: https://www.mealura.com/pasta-alla-norma-with-burrata/