This Creamy Cheese Makes This Pasta Irresistible.IngredientsExtra virgin olive oil for drizzling1 yellow onion, diced2 medium zucchinis, halved and cut into ½-inch thick half-moons2 medium yellow squash, halved and cut into ½-inch thick half-moons2 Japanese eggplants, cut into chunks½ cup dry white wineSalt and pepper to taste5 medium-sized tomatoes on the vine, chopped2 Tbsp tomato paste4 garlic cloves, grated1 pound rigatoni½ cup reserved pasta water¾ cup packed basil leaves, finely chopped2 balls burrata cheeseSteps1.) Heat a large skillet over medium-high heat. Drizzle in olive oil. Add the onion and cook for 3-5 minutes or until translucent. Working in batches, add the zucchini, yellow squash and eggplant, pausing between batches to allow the veggies to brown and soften. Add more olive oil as needed.2.) Add white wine to pan to deglaze, making sure to scrape up the brown bits. Season with salt and pepper. Add the tomatoes, tomato paste, and garlic. Cook on medium heat until the tomatoes break down into a sauce, about 10-15 minutes.3.) While that’s cooking, bring a large stock pot of water to boil. Season with salt. Cook the rigatoni per the package directions until al dente.4.) Once the tomatoes and veggies have cooked down into a sauce, add in ½ cup of the pasta water as well as the cooked pasta. Add basil. Stir together and taste for seasoning.5.) To serve, scoop some of the veggies and pasta into a bowl and top with a few chunks of torn burrata. Serve hot.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade