Pasta alla Norma
This is one of our new favorite pasta dishes of the summer! One week day night we had an eggplant on hand and we were going to make one of our go-to eggplant recipes, Eggplant Parmesan. However, being in the mood to try something different, I suggested we try a pasta dish with eggplant. We decided to do a Pasta alla Norma dish and give it a twist by adding some fresh burrata to the top!
This dish was absolutely delicious and super cheesy with the mix of mozzarella and burrata. But, you can never have too much cheese! We are really excited to make this recipe again when we down the shore this summer and have company over so we can share this amazing dish with friends and family!
a. Ingredients:
1 pound of rigatoni
1 large eggplant; cut into cubes
2 cloves of garlic; minced
¼ tsp of chili pepper flakes
One 26.46 oz box of Pomi chopped tomatoes
1/3 cup of extra virgin olive oil
¼ cup of fresh basil; sliced
4 oz of fresh mozzarella; cut into chunks
One 8 oz burrata
b. Directions:
Heat the olive oil in a large skillet, stir in the eggplant; let it cook stirring occasionally for about 10 minutes; add the garlic and chili pepper and cook for about 3 minutes
Add the chopped tomatoes and season with salt and pepper then let simmer for 15 minutes; at the end of cooking time, add the basil
Meanwhile, cook the pasta according to directions; drain, saving about 1 cup of pasta water
Add the pasta to the sauce and toss adding the mozzarella and the cooking water as needed; top with the burrata and serve
