If you're looking for a dish to please a crowd this weekend, you've found it. 🍴💫 @sian_redgrave's fettucine recipe, which she shares today on the Bed Threads journal, is packed with flavour from roasted eggplant, bright cherry tomatoes, a touch of chilli and fresh basil. And while it's completely vegetarian, even the meat-lovers will be converted. Hit save on this post and prepare to impress your guests. ✨
Ingredients
* 2 medium eggplants, cut into 3cm cubes
* 3 tbsp olive oil
* 400g fettuccine
* 4 cloves garlic, finely chopped
* 1 tsp dried chilli flakes
* 500g cherry tomatoes, cut into halves
* 150g Parmesan cheese, finely grated
* 200g burrata cheese
* Fresh basil to serve
Method
Preheat your oven to 200C. Place the diced eggplant on two baking trays lined with baking paper. Drizzle with 2 tbsp olive oil and sprinkle generously with salt and pepper. Place the trays in the oven to roast for 30 minutes, turning the eggplant halfway through.
Bring a large pot of salted water to the boil. Add the fettuccine to the pot of boiling water and cook until al dente, referring to packet instructions. Drain the fettuccine in a colander and reserve a ladle of the pasta water.
In a large frypan, heat the remaining oil over a medium heat. Add the garlic and chilli and stir until fragrant. Carefully add in the cherry tomatoes (it will splatter a little) and stir to combine. Allow to cook, stirring occasionally, until the tomatoes begin to break down and a sauce is formed.
Add the fettuccine to the frypan, along with the reserved pasta water, the Parmesan cheese, and roasted eggplant. Stir to combine. Season with salt and pepper.
Transfer to a large serving dish. Top with the burrata, allow to sit for a minute or so to melt the cheese and then stir through. Top with fresh basil and serve immediately.