Paccheri con Melanzane, Datterini e Basilico

Method

1. Bring a large pot of salted water to a boil. Add the paccheri and cook for 2 minutes at a rolling boil, then turn off the heat and let the pasta continue cooking in the hot water until al dente, about 12 more minutes.
2. Meanwhile, wash and trim the eggplant. Cut it into small cubes (like mushroom pieces).
3. In a large pan, heat a generous drizzle of extra virgin olive oil. Add a whole clove of garlic and let it infuse.
4. Add the eggplant cubes to the pan. Do not add salt at this stage. Sauté over medium heat for about 10 minutes, stirring occasionally, until the eggplant is tender and golden.
5. While the eggplant cooks, wash the cherry tomatoes and cut them in half. Hand-tear the basil leaves (do not use a knife).
6. When the eggplant is ready, add the cherry tomatoes and torn basil to the pan. Season with a pinch of salt and another drizzle of extra virgin olive oil. Reduce the heat to low.
7. Drain the pasta when it is al dente, reserving some pasta water.
8. Add the drained pasta to the pan with the eggplant and tomatoes. Toss over low heat for about a minute, adding a splash of pasta water if needed, to create a creamy emulsion.
9. Serve the pasta on plates. Top with pieces of fresh burrata, torn by hand. Finish with a drizzle of extra virgin olive oil and fresh basil leaves.