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Pennoni with Grilled Eggplant, Mint, and Burrata

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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.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Follow these steps when you cook the pasta for this 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.

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Reviews

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  • Jnvyounggmail
    16 APR, 2016
    When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the "Cook's Note." That ruined the dish. We'll have it again, without the "salty like the sea " salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.
    Reply
  • Jnvyounggmail
    16 APR, 2016
    When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the "Cook's Note." That ruined the dish. We'll have it again, without the "sea water" salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.
    Reply
  • sazerac
    2 AUG, 2014
    This was surprisingly good! I couldn't find burrata so used mozzerella balls and I wish I could have tried it with burrata because the mozzerella didn't really melt well. It sort of clumped together with the other mozzerella. Not a huge problem. Wasn't sure how much mint to add (it's not listed in the ingredients) so I just added a generous handful and it was great. The mint really makes the dish. Don't be shy salting the eggplant since it adds a lot of flavor.
    Reply

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