Buon appetito!
Pasta alla norma with burrata
made by Stephanie Bex
Ingredients
4 persons
- 2 diced eggplants
- 2 onion, chopped
- 4 cloves look, finely chopped
- 2 teaspoons dried oregano
- 800 Gram Elvea Cubes
- 400 Gram spirals
- 4 bulbs burrata
- 2 hands arugula
- 4 tablespoons grated Parmesan cheese
- pepper
- salt
- olive oil
Preparation
-
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.
