Recipe

A vibrant Southern Italian-style pasta with sweet cherry tomatoes, roasted eggplant, olives, capers, fresh basil, and creamy burrata.

Ingredients (Serves 4)

• 400g paccheri pasta
• 1 medium eggplant, cut into small cubes
• 350g cherry tomatoes, halved
• 150g burrata
• 80g pitted black or green olives
• 2 tbsp capers, rinsed and drained
• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• 8–10 fresh basil leaves
• ½ tsp chili flakes (optional)
• Salt and freshly ground black pepper
• ½ cup reserved pasta water

Instructions

1. Cook the Eggplant

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the diced eggplant and cook for 8–10 minutes, turning occasionally, until tender and golden. Season lightly with salt and transfer to a plate.

2. Prepare the Sauce

Add the remaining olive oil and garlic to the same skillet. Cook gently until fragrant without allowing the garlic to burn.

Add the cherry tomatoes and cook for 6–8 minutes, until they soften and release their juices.

Stir in the olives, capers, chili flakes, and cooked eggplant. Add several torn basil leaves and season with black pepper.

3. Cook the Paccheri

Bring a large pot of well-salted water to a boil.

Cook the paccheri until al dente according to the package instructions.

Reserve about ½ cup of pasta water before draining.

4. Combine

Transfer the paccheri directly into the skillet.

Add a splash of reserved pasta water and gently toss for 1–2 minutes until the tomato juices and olive oil emulsify into a light sauce that coats the pasta.

5. Finish with Burrata

Remove the skillet from the heat.

Tear the burrata into pieces and place it over the pasta. Allow its creamy center to gently melt into the warm paccheri without cooking it directly.

6. Serve

Finish with fresh basil, freshly ground black pepper, and a drizzle of extra virgin olive oil.

Serve immediately while the burrata is soft and creamy.

Chef’s Tip 🇮🇹

Don’t overwhelm the dish with cheese or a heavy sauce. The contrast between the golden eggplant, sweet tomatoes, salty capers and olives, and cool creamy burrata is what makes this pasta special.

Final result: Tender paccheri coated in a fresh Mediterranean tomato sauce with golden eggplant, briny olives and capers, fragrant basil, and luxurious burrata melting over the top. 🍅🌿🍝