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Under 30 Minutes

Under 30 Minutes

Pennoni with Grilled Eggplant, Mint, and Burrata

Grilling the eggplants amps up their smoky flavor. Burrata (a cream-filled mozzarella) melts into the warm pasta, binding the ingredients together to make a silky sauce.

  • prep: 30 mins
    total time: 30 mins
  • servings: 8

Ingredients

  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves, thinly sliced
  • 1 red Thai chile, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces

Cook's Note

Follow these steps when you cook the pasta for each dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

Directions

  1. Step 1

    Heat grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

  2. Step 2

    Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chile; toss to coat. Season with salt.

  3. Step 3

    Toss in pasta, reserved cooking water, and lemon zest and juice. Remove from heat. Stir in burrata and mint.

Source
Martha Stewart Living, August 2011