Penne Rigate with Cherry Tomatoes, Cream of Aubergine and Burrata

Name: Penne Rigate with Cherry Tomatoes, Cream of Aubergine and Burrata
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

30 minutes

Vegetarian Cheese

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

4 servings

320 gBarilla Protein+ Penne Rigate

1Aubergine

150 gCherry Tomatoes

200 gBurrata

1 cloveGarlic

80 gExtra Virgin Olive Oil

to tasteBasil

to tasteVegetable Broth

to tasteBlack 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.