Top with fresh basil and serve immediately. Top with the burrata, allow to sit for a minute or so to melt the cheese and then stir through. Allow to cook, stirring occasionally, until the tomatoes begin to break down and a sauce is formed.Īdd the fettuccine to the pot of boiling water and cook until al dente, referring to packet instructions.ĭrain the fettuccine in a colander and reserve a ladle of the pasta water.Īdd the fettuccine to the frypan, along with the reserved pasta water and the Parmesan cheese. Add the garlic and chilli and stir until fragrant.Ĭarefully add in the cherry tomatoes (it will splatter a little) and stir to combine. ![]() In a large frypan, heat the remaining oil over a medium heat. Set aside.īring a large pot of salted water to the boil. The eggplant should be golden, soft and have little crunchy edges. Place the trays in the oven to roast for 30 minutes, turning the eggplant halfway through. Drizzle with 2 tbsp olive oil and sprinkle generously with salt and pepper. Place the diced eggplant on two baking trays lined with baking paper. And while it's completely vegetarian, even the meat-lovers will be converted. ![]() It's packed with flavour from the roasted eggplant, bright cherry tomatoes, a touch of chilli and fresh basil. While this dish is incredibly simple to make, it tastes decadent thanks to the luxurious melted burrata cheese that's gently folded through the long strands of silky pasta. Want to take a quick trip to Italy on a weeknight after a long, hard day at work? A bowl of this creamy vegetarian fettuccine paired with a glass of chilled white wine will do the trick. ![]() Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, food stylist, recipe developer and The Makers alumni, Sian Redgrave, shares her take on a simple tomato-based pasta, fettuccine with cherry tomatoes, roasted eggplant and burrata.
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