Bring a large skillet up to heat over medium high. Drizzle in a little EVOO. Add in the onion and cook for 3-5 minutes or until translucent. Working in batches, add in the zucchini, yellow squash and eggplant, pausing in between batches to allow the veggies to brown and soften.
Deglaze the pan with white wine making sure to scrape up the brown bits. Season with salt and pepper. Add in the tomatoes, tomato paste and garlic. Cook until the tomatoes break down into a sauce, about 20-25 minutes, on medium low.
Bring a large stock pot of water to boil. Season with salt. Cook the rigatoni per the package directions until al dente.
Once the tomatoes and veggies have cooked down into a sauce, stir in the basil. Add in ½ cup of the pasta water as well as the cooked pasta. Stir together and taste for seasoning.
To serve, scoop some of the veggies and pasta into a bowl and top with a few chunks of torn burrata. Serve hot.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade, watch me make it here!