EPIC EGGPLANT TAGLIATELLE
WITH BURRATA AND PESTO
THIS DISH WORKS WITH ANY PASTA REALLY. IF YOU ARE INTO MAKING YOUR OWN, FUCK YEAH BABY! BUT IF NOT, JUST GET FRESH OR DRY PASTA FROM YOUR LOCAL DEALER. I'LL BE POSTING A FRESH PASTA RECIPE SOON IN CASE YOU WANT TO BOTHER.
FEEDS 4 II TIME: 30 MINS II DIFFICULTY: YOU'LL MANAGE
INGREDIENTS
Your choice of pasta
1 Eggplant
1 Zucchini
1 Carrot
1 Tomatoes
1 Onion
2 Garlic Cloves
Tomato Paste
1/2 Can of crushed tomatoes
1 Teaspoon sugar
Salt and pepper to taste
Olive oil
1 Burrata
Fresh pesto (store bought would do)
Aged goats cheese or Parmesan
Roasted pine nuts (only if your taste buds feel fancy or you want to impress someone)
GET COOKING
First, prepare the vegetables by dicing the eggplant, zucchini, carrot, tomato, and onion. Mince the garlic cloves as well.
Next, heat a generous amount of olive oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant. Add the diced eggplant, zucchini, carrot, and tomato to the pan, and cook until the vegetables are soft, stirring occasionally. Stir in a small amount of tomato paste to enrich the sauce. Then, add the crushed tomatoes and sugar, and season with salt and pepper to taste. Let the mixture simmer for about 20 minutes, allowing the flavors to meld together.
Once the vegetables are thoroughly cooked, transfer the mixture to a blender or use an immersion blender directly in the pan to blend until smooth and creamy. Adjust the seasoning if necessary.
While the sauce is simmering, cook the tagliatelle according to the package instructions until al dente. If using fresh pasta, this typically takes just a few minutes. Drain the pasta, reserving a cup of pasta water.
Return the blended eggplant sauce to the pan over low heat. Add the cooked tagliatelle to the pan and toss to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
To plate the dish, tear the burrata in half or into pieces and place it on top of the pasta. Drizzle fresh pesto over the burrata and pasta. Grate aged goat cheese or Parmesan over the dish, and sprinkle roasted pine nuts for added crunch and a touch of fucking elegance, if desired.
Serve immediately, allowing the burrata to melt slightly into the warm pasta, enhancing the creamy texture of the dish.
Fuck yeah! Enjoy!
