Pasta Zi Teresa | Aunt Teresa’s Pasta

I had this pasta for the first time at one of my favorite restaurants in Naples, Zi Teresa. The waterfront location and views of the Castle are almost as mesmerizing as the food. This is my interpretation of the recipe, which I fondly call, Pasta Zi Teresa. Enjoy with a glass of red wine from Marche, Centanni Primo Delia.

To make this vegan-friendly, substitute the Burrata cheese with vegan Mozzarella. I use Miyokos.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Small Eggplant, washed, trimmed and cubed (leave the skin on)

1 Large Tomato, chopped coarsely

1 Garlic Clove, minced

1/3 Cup Burrata, or Fresh Mozzarella, about half the ball, chopped

4 tablespoons EVOO

3 teaspoons Red Chili Flakes

Pinch of Sea Salt

1 pound Cassaricchi, or similar twirly pasta shape

Parmesan, grated, to sprinkle on top

Directions

Add the EVOO to a large sauce pan over medium-hight heat. Add the eggplant and cook for 5 minutes. Add the tomatoes, garlic, red chili flakes and a splash of wine. Lower the heat to low and cook for 10 minutes, stirring as needed.

In the meantime, bring a large pot of water to a boil. Add a pinch of sea salt and the pasta. Cook as directed. Right before the pasta is done, stir in the mozzarella cheese to the sauce. Drain pasta and transfer to the sauce pan. Toss to coat the pasta. Top with a sprinkle of Parmesan.