A fresh, flavourful pasta dish with fried bacon, aubergine and fresh tomatoes. It is seasoned with plenty of fresh basil and garlic and topped with burrata just before serving – simple and really delicious.
The dish tastes fresh yet has a lovely depth – and the burrata brings both a rich creaminess and a pleasantly cool, fresh bite, since it is served cold on top.
I use white wine in this pasta, but you can replace it with stock if you prefer. Vegetable or chicken stock would be my recommendation here.
If you would like a vegetarian version, simply leave out the bacon and make the pasta with aubergine and tomatoes – it still has plenty of flavour without it.
Pasta with bacon, aubergine, tomato and burrata
A recipe for a wonderful pasta with fried bacon, aubergine, tomatoes and burrata – seasoned with plenty of fresh basil and garlic.
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Ingredients
- 500 g pasta
- 250 g bacon, diced
- 400 g cherry tomatoes, halved
- 1 aubergine, diced
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 150 ml white wine (or stock)
- 80 g Parmesan, finely grated
- 1 handful fresh basil leaves
- 1-2 burrata
- Pasta cooking water
- Salt and pepper
- Olive oil
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Method
- Heat a frying pan and fry the bacon until golden – not crisp.*If your bacon is very lean, you can add a little olive oil.
- Add the onion and garlic and fry until the onion is soft and translucent. Add a little oil if needed.
- Add the diced aubergine and fry over a fairly high heat for a couple of minutes, then add the tomatoes and fry for a couple of minutes more.
- Season the mixture with a little salt and plenty of freshly ground pepper, add the fresh basil (chopped, if you like) and pour in the white wine. Let it simmer over a low heat for about 8-10 minutes, and meanwhile cook the pasta al dente according to the packet instructions.*Add a splash of pasta cooking water to the pan along the way if it starts to boil dry.
- Stir the Parmesan into the contents of the pan, then add the pasta straight from the pot so that a little pasta water comes with it.
- Toss everything together well and season to taste with salt and pepper.*Feel free to add another small handful of fresh basil – it gives lovely colour and flavour.
- Serve the pasta topped with the burrata – tear the cheese open as in the photo, drizzle with olive oil, season with freshly ground pepper and finish with a few fresh herbs.
Nutrition
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Kan man erstatte aubergine med svampe?
Hej AP
Ja absolut da:)
Warm wishes, Dianna
Rigtig god smag. Jeg synes dog, at der var meget “ren pasta” – tror sagtens, at jeg kunne finde på at lave samme mængde fyld, men halvdelen af pastaen. Men det er jo en smagssag:)
Hej
Bruger du en tør hvidvin?
Hej Pia
Ja jeg vil helt klar anbefale en tær hvidvin:) Vi bruger blot det vi har stående:)
Warm wishes, Dianna