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Pasta with Grilled Eggplant, Burrata and Chiles

Prep Time 5 mins Cook Time 20 mins

Servings: 4


  • 2 jars Grilled Eggplant, drained

  • 2 Tbsp extra-virgin olive oil

  • Kosher salt

  • Pepper

  • 2 garlic cloves (finely chopped)

  • 2 oregano sprigs (plus leaves for garnish)

  • 1 Tbsp Calabrian Chili Spread

  • 1 pound orecchiette pasta

  • ½ cup grated Pecorino Romano cheese (plus more for serving)

  • ½ pound burrata or buffalo mozzarella (torn into bite-size pieces)

  • parsley (Chopped, for garnish)

  1. In a small skillet, heat 2 tablespoons of oil. Add the garlic, oregano sprigs and chili spread and cook over moderately low heat, stirring, until the garlic is fragrant and starts to brown, 1 to 2 minutes. Add the drained eggplant and toss to evenly coat.

  2. In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.

  3. Return the pasta and pasta water to the saucepan and add the eggplant and its marinade and the 1/2 cup of grated Pecorino Romano. Season with salt and pepper and toss over moderately high heat until well combined and the pasta is saucy, about 2 minutes.

  4. Remove the pan from the heat and discard the oregano sprigs. Add the burrata, toss quickly and transfer to plates. Garnish with oregano leaves and chopped parsley and serve with more Pecorino Romano cheese.

Recipe Notes:

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