Penne Rigate with Cherry Tomatoes, Cream of Aubergine and Burrata
Penne Rigate with Cherry Tomatoes, Cream of Aubergine and Burrata
30 minutes total
Silky aubergine cream, juicy cherry tomatoes, and creamy burrata come together in this delicious pasta dish. A perfect mix of roasted and fresh flavors, it’s a true comfort meal with a refined touch.
Ingredients
Serves 4
| 320 g | Barilla Protein+ Penne Rigate |
| 1 | Aubergine |
| 150 g | Cherry Tomatoes |
| 200 g | Burrata |
| 1 clove | Garlic |
| 80 g | Extra Virgin Olive Oil |
| to taste | Basil |
| to taste | Vegetable Broth |
| to taste | Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wrap the aubergines, whole and with the peel, in tin foil. Cook them in a fan oven at 180° C for at least 30 minutes until they are very tender.
Step 2
Cut the previously washed cherry tomatoes into quarters.
Step 3
In a low, wide pan, sauté the diced tomatoes with oil, a sprinkling of black pepper and the whole garlic. Finally, add the basil, broken into pieces by hand.
Step 4
Cook the pasta in boiling salted water.
Step 5
Meanwhile, peel the aubergines and blend the pulp with a drizzle of olive oil, preferably fruity, and the amount of broth necessary to obtain a soft cream.
Step 6
Season the Penne Rigate with the tomato sauce.
Step 7
To serve, arrange a thin layer of cream on individual plates and arrange the individual portions of pasta on top. Finally, arrange the shredded burrata on top of the pasta.
