Like any sane person, I love burrata. Fresh mozzarella filled with cream? What’s not to love? My typical burrata consumption is via an app at a restaurant, some crusty bread, a big glob of burrata… etc. I don’t usually stir burrata into pasta sauces… or put big hunks of it on top of a bowl of pasta…. until this eggplant rigatoni situation. Why haven’t I been putting piles of burrata on top of all my pasta dishes? Even if you’re not an eggplant person you’ll like this dish because… burrata.
- 1 pound rigatoni
- 1 28 ounce can diced tomatoes
- Olive oil
- Red pepper flake
- 2 cups yellow onion, thinly sliced and quartered
- 1 large eggplant, chopped
- 4 cloves garlic, chopped
- 2 balls of burrata, (200 grams total)
- 0.25 cup microgreens or chopped parsley (optional)
- Heat a few tablespoons olive oil in large skillet over medium heat. Add onions pinch of salt/pep and sauté about 25 minutes.
- Add eggplant and garlic and cook another five minutes.
- Add tomatoes and pinch red pepper flake. Bring to a simmer for a few minutes.
- Tear up one of the burrata balls and stir it into the eggplant/sauce mixture.
- Cook pasta according to package instructions. Add drained pasta to pasta sauce and stir to combine. Serve, garnished with hunks of burrata and microgreens. One note- I did not love this as leftovers the way I loved it when it was fresh…I mean still ate it but it wasn’t the same.