A medley of roasted vegetables flavors this pasta and then topped with creamy burrata for a delicious dish. I served this with a big salad and chicken cutlets, but it is plenty hardy as a meal in and of itself. I love the beautiful Mediterranean flavors that color this hearty past dish. I added bacon as well, but it is an optional garnish.
- 1 lb favorite short pasta
- 2 small eggplants, diced
- 2 pints ripest cherry tomatoes
- 1 roasted red pepper, peeled and roughly chopped
- 3 strips thick cut bacon, cooked and chopped (optional)
- 8 ounces baby spinach
- 1 onion, fine dice
- 4 cloves, minced garlic
- olive oil for roasting (about 1/4 cup)
- 1 tablespoon unsalted butter
- 1 burrata ball (about 4-6 ounces)
- 1/4 cup grated parmesan, plus more for serving
- 1 bunch basil, chopped
- Kosher salt and pepper
- 4-5 teaspoons oregano
- 2-3 teaspoons garlic powder
Preheat oven to 400. Line 2 baking sheets with parchment paper. On one sheet, place tomatoes. Toss generously with 2-3 tablespoons of olive oil and toss to combine. Season with salt, pepper, garlic powder and oregano. On a separate sheet, do the same for the eggplant. Roast the veggies for about 25 -30 minutes. Tomatoes will be just bursting and the eggplant will be golden and tender. Remove vegetables from oven and set aside.
In a medium saucepan, heat a tablespoon of oil and the butter on low and sauté onions and garlic with salt and pepper. Sauté on low for about 10-12 minutes until tender and just beginning to caramelize.
Cook pasta according to package directions to al dente, reserving about a cup of cooking liquid. Drain pasta, and place back into cooking pan. With flame on low, stir in baby spinach to wilt. Next stir in roasted tomatoes and accumulated cooking juices, eggplant, roasted pepper, sautéed onions and garlic and parmesan along with enough cooking liquid to blend. Transfer pasta to serving bowl and top with torn burrata, basil and bacon along with extra Parmesan for serving. Enjoy!