Pasta with Roasted Eggplant & Burrata, this delicious pasta is like comfort in a bowl, and it’s perfect for cool spring nights. Pan-grilled eggplants and bell peppers, conchiglie pasta, all tossed with a flavorful tomato-basil sauce. Plus, green olives for surprising texture and taste. Serve topped with deliciously creamy burrata cheese, a grind or two of fresh black pepper, fresh basil leaves, and a drizzle of extra-virgin olive oil. Every bite of this pasta is mouth-wateringly enticing.
My favorite cut of pasta for this Italian-inspired recipe is a shell-shaped conchiglie pasta, but orecchiette pasta is an equally great option. If you can’t find either one, use whatever cut of pasta you have on hand or your family enjoys. Any of these will work well: penne pasta, farfalle pasta, and fusilli pasta. Enjoy!
To make the Pasta with Roasted Eggplant & Burrata, you will need the following ingredients:
Cook 10 ounces conchiglie pasta in boiling salted water according to package directions. Reserve 1 cup of cooking water.
In a bowl, place the eggplants and bell peppers. Drizzle with 4 tablespoons olive oil, and sprinkle with salt and black pepper. Mix to combine.
Heat a large grill pan and roast the eggplants and bell peppers until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplants and bell peppers and grill until tender and well-marked on the second side, 3 to 4 minutes more. Grill in batches if needed, transferring to a plate as done.
Heat the remaining 2 tablespoons olive oil in a large pan. Add 1 diced shallot, 2 minced garlic cloves, and 1 minced chili. Cook for 5 minutes until soft. Season with salt to taste.
Add in ¼ cup basil leaves chiffonade and 4 ounces pitted green olives. Mix to combine and cook for 1 minute.
Stir in 2 ½ tablespoons tomato paste and cook for another 1 minute.
Add in ¾ cup cooking water, mix and simmer for 1 minute more or until the sauce is thickened to your liking.
Add the cooked pasta and grilled vegetables to the tomato-basil sauce and mix to combine. Add a splash of cooking water to loosen the sauce if desired. Season with salt and black pepper to taste.
Serve topped with burrata cheese, fresh black pepper, fresh basil leaves, and a drizzle of extra-virgin olive oil.
Bold, briny, and a little spicy, this Pasta with Roasted Eggplant & Burrata is full of flavor. Give this recipe a try, and please come back to leave a comment with your thoughts.
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