The perfect pasta

We’re privileged to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her scrumptious summer recipes. This Paccheri Pasta with Eggplant, Tomato & Burrata is an absolute crowdpleaser!

Paccheri Pasta with Eggplant, Tomato & Burrata

Serves 4

INGREDIENTS

500g paccheri pasta
6 tbs extra virgin olive oil
2 large eggplant, cubed into 2cm pieces
1 brown onion, diced
3 cloves garlic, diced
1 long red chilli, diced
2 tins diced tomatoes
Salt flakes
Black pepper
¼ bunch basil leaves
1 large burrata mozzarella
1 tbs nigella seeds

METHOD

🍝 Cook pasta to the packet’s instructions, strain and cool with cold water. Set aside.

🍝 Meanwhile, heat a few tablespoons of oil in a frying pan and cook the eggplant until golden and tender. Set aside to be incorporated later.

🍝 In the used frying pan, add the onion, garlic and chilli with a few more tablespoons of oil and begin to fry off.

🍝 Pour in the tinned tomatoes and cook on a medium heat for 20 minutes or until reduced and a deep red colour.

🍝 Season with salt and pepper, then cool completely.

🍝 Toss the pasta through the sauce, add the eggplant and gently mix.

🍝 Place onto a large serving platter and top with basil leaves and the burrata mozzarella and sprinkle with the nigella seeds and enjoy!

Endless summer

Looking for some amazing furniture to go with chef Laura Sharrad’s scrumptious summer recipes? Check out our new outdoor furniture range to really impress your guests and don’t miss the summer recipes from celebrity New Zealand chef, Alison Lambert.

Laura Sharrad

Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this talented 20-something has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.

Instagram: @laurasharrad
Twitter: @lauracassai