Pasta with Roasted Eggplant & Burrata

Steps to make Pasta with Roasted Eggplant & Burrata

1. 1

   Cook pasta

   15
   

   Cook 10 ounces conchiglie pasta in boiling salted water according to package directions. Reserve 1 cup of cooking water.

2. 2

   Season eggplants and red bell peppers

   1
   

   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.

4. 3

   Roast eggplants and red bell peppers

   10
   

   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.

5. 4

   Cook shallots, garlic, and chili

   7
   

   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.

6. 5

   Add basil and olives

   1
   

   Add in ¼ cup basil leaves chiffonade and 4 ounces pitted green olives. Mix to combine and cook for 1 minute.

7. 6

   Add tomato paste

   1
   

   Stir in 2 ½ tablespoons tomato paste and cook for another 1 minute.

8. 7

   Add pasta cooking water

   1
   

   Add in ¾ cup cooking water, mix and simmer for 1 minute more or until the sauce is thickened to your liking.

9. 8

   Add pasta and veggies

   1
   

   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.

10. 9

    Serve
    

    Serve topped with burrata cheese, fresh black pepper, fresh basil leaves, and a drizzle of extra-virgin olive oil.