A Festive Pasta Delight
We're back with a mouthwatering pasta recipe that’s sure to please your guests, or just yourself! This Italian-inspired classic is not only delicious but also versatile, making it perfect for any occasion, whether it’s a dinner party, a cozy meal for one, or a romantic night in.
The star of this dish is undoubtedly the burrata, which gently melts into the silky fettuccine, creating a rich, creamy experience. While I’ve chosen fettuccine for this recipe, feel free to swap in your favorite pasta.
The recipe
Fettuccine with Cherry Tomatoes, Roasted Eggplant & Burrata
- Serves
- 4 - 6
- Total Prep Time
- 45 minutes
Ingredients
- 2 medium eggplants, cut into 3cm cubes
- 3 tbsp olive oil
- 400g fettuccine
- 4 cloves garlic, finely chopped
- 1 tsp dried chilli flakes
- 500g cherry tomatoes, halved
- 150g Parmesan cheese, finely grated
- 200g burrata cheese
- Fresh basil for garnish
Method
- Preheat your oven to 200°C
- Spread the diced eggplant across two baking trays lined with baking paper. Drizzle with 2 tbsp of olive oil and season generously with salt and pepper.
- Roast the eggplant in the oven for about 30 minutes, turning halfway through. The eggplant should be golden, soft, and have crispy edges. Set aside.
- Bring a large pot of salted water to the boil.
- In a large frying pan, heat the remaining oil over medium heat. Add the garlic and chilli flakes, cooking until fragrant.
- Add the cherry tomatoes to the pan (be careful as it may splatter) and stir to combine. Allow the tomatoes to cook, occasionally stirring, until they start to break down into a sauce.
- Cook the fettuccine according to the package instructions, ensuring it's al dente.
- Drain the pasta, reserving a ladle of the pasta water.
- Add the drained fettuccine to the frying pan, along with the reserved pasta water and Parmesan cheese. Stir to combine. Then, gently fold in the roasted eggplant. Season with salt and pepper to taste.
- Transfer to a large serving dish and top with the burrata. Allow it to sit for a minute so the cheese melts into the pasta before stirring it through. Garnish with fresh basil and serve immediately.
FettuccineTomatoVegetarianSpicy