Smoked Tagliatelle with Sourdough Butter, Burrata, Aubergines, Coloured Tomatoes, Fresh Basil

PREPARATION

Heat a drizzle of olive oil in a pan. Sauté the diced aubergines over medium heat until golden and tender. Season with salt and pepper.
Add the cooked aubergines and the coloured tomatoes, stirring gently to warm through.
In the same pan, melt the sourdough butter over low heat.
Cook the tagliatelle in salted water according to the package directions. Reserve some pasta water before draining.
Add the smoked tagliatelle to the pan and toss well to coat. Use the reserved pasta water as needed for a smooth consistency.
Plate the pasta and top with torn burrata, fresh basil leaves, and additional tomatoes for garnish. Adjust the seasoning if needed and serve immediately.