Page 129 - The Mediterranean Refresh

Serves: 4 This vegetable-filled pasta is beautiful and filling, thanks to
the meaty eggplants. If you can’t find burrata, simply cut
6 ounces of fresh mozzarella into small pieces.
Heading to a potluck? Feel free to make this recipe in
advance— just be sure to let it come to room temperature
and add an extra drop of vinegar and oil before serving.
Don’t forget a few tablespoons of chopped fresh basil
DINNER leaves for a special layer of flavor.

Pasta Salad with Tomatoes
THE MEDITERRANEAN REFRESH INGREDIENTS INSTRUCTIONS
and Eggplant

8 oz. casarecce, fusilli
or penne pasta
instructions, but do not salt the cooking water.
8 oz. haricots verts 1. Cook the pasta according to the package
Add the green beans during the last 3 minutes of
(French green beans) cooking. Reserve 1 cup of the cooking liquid,
or yellow wax beans then drain.
1 tbsp. olive oil
2. Meanwhile, heat the oil in a large skillet over
2 cups chopped medium-high heat. Add the eggplant and cook,
Japanese eggplant stirring occasionally, until tender, 4 to 5 minutes.
(1 eggplant)
Add the garlic and cook until fragrant, 1 minute.
1 tbsp. minced garlic Add half of the tomatoes and cook until their
2 pints cherry juices start to release, 2 to 3 minutes.
tomatoes, halved and
divided 3. Add the wine and cook, stirring often, until
most of the wine evaporates, about 3-4 minutes.
¼ cup dry white wine Add the pasta and green beans; toss to combine.
2 tsp. white wine If the mixture is too dry, add the reserved pasta
vinegar cooking liquid a couple of tablespoons at a time.
½ tsp. kosher salt Stir in the remaining tomatoes and the vinegar
and salt. Divide the pasta mixture among 4 bowls.
6 oz. burrata
Top each bowl evenly with the burrata, thyme
2 tsp. chopped fresh and pepper.
thyme
½ tsp. black pepper

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