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🍽️ Rigatoni alla Norma with Burrata

723 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 1 onion
• 2 garlic cloves
• 6 tbsp olive oil
• 800 g crushed tomatoes (can)
• pepper
• 1 tsp raw cane sugar
• 1 tsp dried oregano
• 450 g whole grain rigatoni
• 2 balls burrata (125 g each; 45% fat in dry matter)
• 1 handful basil leaves

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard stem ends.
3. 3. Cut the flesh into large cubes.
4. 4. Generously sprinkle the eggplant cubes with salt.
5. 5. Let the cubed eggplants stand for about 30 minutes.
6. 6. This allows them to release excess water.
7. 7. Peel the onion in the meantime.
8. 8. Peel the garlic cloves as well.
9. 9. Finely chop the onion and garlic.
10. 10. Heat 2 tablespoons of olive oil in a pan.
11. 11. Sauté the onion-garlic mixture over medium heat.
12. 12. Add the tomatoes to the pan.
13. 13. Season the sauce with salt.
14. 14. Season the sauce with pepper.
15. 15. Add a little sugar.
16. 16. Sprinkle oregano over it.
17. 17. Let the sauce simmer for about 10 minutes over low heat.
18. 18. Pat the eggplants dry with a kitchen towel.
19. 19. Fry the eggplants in the remaining oil.
20. 20. Fry them for 6 to 7 minutes over medium heat.
21. 21. Cook the pasta in boiling salted water in parallel.
22. 22. Cook the pasta for 9 to 10 minutes until al dente.
23. 23. Mix the fried eggplants into the tomato sauce.
24. 24. Drain the pasta.
25. 25. Add the pasta to the sauce.
26. 26. Stir everything well so the pasta is coated.
27. 27. Tear the Burrata cheese into bite-sized pieces.
28. 28. Distribute the cheese pieces over the plates.
29. 29. Wash the basil.
30. 30. Shake the basil dry.
31. 31. Sprinkle the basil over the finished pasta.

Nutrition per serving

• kcal: 723
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 79 g