Fresh Spaghetti Recipe

Cooking Directions

1. 1

   Prepare the Vegetables

   Dice the heirloom tomatoes and eggplant. Mince the garlic.

2. 2

   Cook the Eggplant

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and a pinch of salt. Sauté for about 5-7 minutes until tender and slightly browned.

3. 3

   Add Garlic and Tomatoes

   Add the minced garlic to the skillet and cook for an additional minute. Then add the diced heirloom tomatoes and continue to cook for 5-10 minutes until the tomatoes are soft and the mixture is juicy. Season with salt and black pepper to taste.

4. 4

   Cook the Spaghetti

   In a pot of boiling salted water, cook the fresh spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.

5. 5

   Combine All Ingredients

   Add the drained spaghetti to the skillet with the tomato and eggplant mixture. Toss well to combine, adding reserved pasta water as needed to create a light sauce.

6. 6

   Finish and Serve

   Remove from heat and stir in the fresh basil and remaining olive oil. Divide the spaghetti among plates and top with torn pieces of burrata cheese. Drizzle with extra olive oil if desired and serve immediately.