Gluten-Free Pasta Alla Norma with Burrata For Spring
A delightful and comforting Italian dish featuring gluten-free pasta, roasted eggplant, and creamy burrata, perfect for a spring meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 8 oz burrata cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced eggplant with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the eggplant for 20-25 minutes until golden and tender.
- Meanwhile, cook the gluten-free pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the crushed tomatoes to the skillet and simmer for 10 minutes.
- Stir in the roasted eggplant and cooked pasta, mixing well.
- Serve topped with burrata cheese and fresh basil leaves.
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Notes
- Feel free to add more vegetables like zucchini or bell peppers.
- For a spicier version, add red pepper flakes to the sauce.
- This dish can be made ahead and reheated for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg