Your silky aubergine cream, juicy cherry tomatoes, and creamy burrata come together in this delicious pasta dish with some extra proiten. A perfect mix of roasted and fresh flavors, it’s a true comfort meal with a refined touch.
INGREDIENTS:
320 g Barilla Protein+ Penne Rigate
1 aubergine
150 g cherry tomatoes
200 g burrata
1 clove of garlic
80 g extra virgin olive oil
basil to taste
vegetable broth to taste
black pepper to taste
PREPARATION:
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.
Enjoy!
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