Buon appetito!

Pasta alla norma with burrata

made by Stephanie Bex

Ingredients

2 onion, chopped

4 cloves look, finely chopped

2 teaspoons dried oregano

800 Gram Elvea Cubes

400 Gram spirelli

4 bulbs burrata

2 hands arugula

4 tablespoons grated Parmesan cheese

pepper

salt

olive oil

1

Put a generous amount of olive oil in a pan and fry the diced eggplant, onion and garlic until golden brown. Season with oregano.
2

Top with the diced tomatoes and let the sauce simmer on the stove for a while. Season with salt and pepper.
3

Cook the spirelli until tender in salted water, drain and mix into the sauce.
4

Ladle pasta into deep plates and top with burrata, arugula and Parmesan cheese.