Pasta Alla Norma with Spinach & Burrata 

When you say comfort food, I say pasta. It’s happiness in food form.

I love this little recipe. Proof that a few simple ingredients, cooked properly, can be an epic dish. Beautiful roasted eggplant, tomato, spinach, and creamy cheese. Heaven!

Pasta Alla Norma with Spinach & Burrata 

Makes 4 top 6 servings 

1 large eggplant, cut into ½-inch cubes 

3 large ripe tomatoes, diced 

½ cup extra-virgin olive oil 

4 garlic cloves, minced

1 teaspoon crushed red pepper flakes 

Zest of 1 lemon 

3 cups baby spinach leaves 

2 tablespoons minced fresh basil leaves 

¼ cup grated parmesan cheese 

1 pound rigatoni 

1 ball burrata 

Sea salt & freshly cracked black pepper 

1. Preheat an oven to 425 degrees F. Line a large baking sheet with parchment paper. 
2. Arrange the cubed eggplant on the baking sheet, then toss with ¼-cup olive oil and a generous pinch of salt and freshly cracked black pepper. Roast until golden brown on all sides, about 25 – 30 minutes. Set aside. 
3. Meanwhile, bring a large stockpot of salted water to a rapid boil and cook pasta according to package directions (al dente, please). Drain, reserving ½ cup of pasta cooking liquid. Awesome. 
4. While the pasta is cooking, heat a large skillet over medium-heat and pour in the remaining ¼ cup of olive oil. Add the garlic and red pepper flakes and cook for 30 seconds, keeping a close watch so it doesn’t burn. Add the tomatoes, season with a pinch of sea salt, and cook for 5 minutes, until just softened. Stir in the lemon zest and spinach, and cook for 1 minute, until wilted. Add the roasted eggplant, cooked rigatoni, pasta water, and parmesan cheese, then toss to combine. 
5. Transfer to a serving dish, then top with fresh basil leaves, an extra hit of cracked black pepper, and your beautiful burrata. Serve immediately. Delicious.