Orecchiette with Roasted Eggplant & Burrata
30 min
Veggie
94513
For 2 Portions
150 g
orecchiette
40 g
tomato paste
20 g
green olive
15 g
basil, fresh
1
red bell pepper
1
shallot
1
chili pepper
1
burrata
1
eggplant
3 tbsp
olive oil
2 pinch(es) of
sea salt
2 clove(s)
garlic
pepper
salt
1. All set?
2. Cook orecchiette pasta according to package directions. When draining, collect some of the cooking water.
3. Wash, halve eggplant, and cut into narrow sticks.