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This Creamy Cheese Makes This Pasta Irresistible.
Ingredients
Extra virgin olive oil for drizzling
1 yellow onion, diced
2 medium zucchinis, halved and cut into ½-inch thick half-moons
2 medium yellow squash, halved and cut into ½-inch thick half-moons
2 Japanese eggplants, cut into chunks
½ cup dry white wine
Salt and pepper to taste
5 medium-sized tomatoes on the vine, chopped
2 Tbsp tomato paste
4 garlic cloves, grated
1 pound rigatoni
½ cup reserved pasta water
¾ cup packed basil leaves, finely chopped
2 balls burrata cheese
Steps
1.) Heat a large skillet over medium-high heat. Drizzle in olive oil. Add the onion and cook for 3-5 minutes or until translucent. Working in batches, add the zucchini, yellow squash and eggplant, pausing between batches to allow the veggies to brown and soften. Add more olive oil as needed.
2.) Add white wine to pan to deglaze, making sure to scrape up the brown bits. Season with salt and pepper. Add the tomatoes, tomato paste, and garlic. Cook on medium heat until the tomatoes break down into a sauce, about 10-15 minutes.
3.) While that’s cooking, bring a large stock pot of water to boil. Season with salt. Cook the rigatoni per the package directions until al dente.
4.) Once the tomatoes and veggies have cooked down into a sauce, add in ½ cup of the pasta water as well as the cooked pasta. Add basil. Stir together and taste for seasoning.
5.) To serve, scoop some of the veggies and pasta into a bowl and top with a few chunks of torn burrata. Serve hot.
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