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Fusilloni with roasted cherry tomatoes, aubergine, basil & burrata
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6 tbsp olive oil
2 medium aubergines, cut into 2cm cubes
½-1 tsp chilli flakes, to taste
1 tsp sea salt flakes
2 x 400g packs Cherry Tomatoes On The Vine, vines removed
2 cloves garlic, finely chopped
500g fusilloni (or penne, rigatoni, fusilli)
285g pack burrata, drained and roughly cut into bitesized pieces
1 lemon, zest
25g pack basil, leaves only
1. Preheat the oven to 220ºC, gas mark 7. Pour the oil into a large roasting tin or shallow casserole dish. Heat in the oven for 5 minutes. Add the aubergine, chilli flakes, sea salt and some black pepper. Toss well, then bake for 25 minutes, tossing again halfway through.
2. Add the cherry tomatoes and garlic to the aubergine, stir well then return to the oven for another 30 minutes, mixing it once.
3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain well.
4. Remove the aubergine and tomatoes from the oven, then add the burrata, lemon zest and most of the basil, ripping the leaves. Fold together gently, before mixing in the pasta. Leave to rest for 5 minutes, then serve topped with the remaining basil and plenty of freshly ground black pepper.
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