Spaghetti with Burrata Cream, Aubergines & Pine Nuts

Ingredients (for 2 people):
  • 300g Spaghetti
  • 250g Burrata
  • 20g Basil
  • 1 Aubergines 
  • 30g Nuts
  • Oil
  • Salt

Preparation:

  1. Mix the burrata together with the basil, some olive oil and salt.
  2. Now take the Aubergine cut it julienne style and heat it in a frying pan with a little olive oil.
  3. In another pan roast the nuts for 3 minutes or until golden.
  4. In the meantime, boil abundant water in a pan and salt it.
  5. Add the pasta to the water and boil it according to the packet instructions, until "al dente".
  6. When ready, drain the pasta and stir it in the frying pan with the aubergines.
  7. Add the sauce with burrata and basil.
  8. Add the toasted pine nuts.
  9. Incorporate all together and serve it.

 You can find these products here: 

Burrata Senza Testa (125g)
Zucchi Italian Extra Virgin Olive Oil (250ml)
Spaghetti Barilla No.5
Spaghetti Voiello No.104 (500g)
Spaghetti De Cecco No.12
Pasta Rummo Spaghetti Grossi No.5 (500g)
Spaghetti Integrali Barilla (Wholewheat) (500g or 24x500g)
Spaghetti alla Chitarra Egg (500g)
Pasta Rummo Spaghetti Gluten Free No.3 (400g)
Barilla Spaghetti No.5 Gluten Free (400g)
Pasta Rummo Bucatini No.6 (500g)
Linguine Egg (500g)
Pasta Rummo Fettucce n.15 (500g)
Linguine IGP di Gragnano (500g)
Spaghetti IGP di Gragnano (500g)
Spaghettini Barilla No.3
Bucatini Barilla No. 9 (500g)
Spaghettini De Cecco No. 11
Pasta Rummo Spaghetti alla Chitarra No.104 (500g)
Pasta Rummo Spaghetti Organic Wholemeal (Integrali) No.3 (500g)
Vermicelli Divella No.7 (500g)
Linguine Divella No.14 (500g)
Spaghetti Molisana No.15 (500g)
Spaghetti Scanalati Voiello No.107 (500g)
Divella Spaghettini No.9 (500g)
Divella Spaghetti No.8 (500g)
Pasta Rummo Spaghettini No.2 (500g)
Pasta Rummo Egg Tagliolini No.93 (250g)
Pasta Rummo Egg Tagliatelle No.132 (250g)
Spaghetti No.5 Oro Chef Barilla (1Kg)