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Linguine with Eggplant & Sun-dried Tomatoes

Linguine with Eggplant & Sun-dried Tomatoes
Linguine with Eggplant & Sun-dried Tomatoes

Linguine with Eggplant & Sun-dried Tomatoes

Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese?
This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and can be thrown together in about 20 minutes.
A deliciously simple veggie pasta for a perfect weeknight meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 pound Barilla linguine pasta
  • 3 Japanese eggplants trimmed and chopped
  • 1 ⁄2 cup sun-dried tomatoes cut into strips
  • plus their oil about a 6-ounce jar
  • 1 quart marinara sauce (store-bought or
  • homemade recipe follows)
  • 1 ⁄2 pound fresh Mozzarella cut into cubes
  • 1 ⁄2 cup chopped fresh basil
  • 1 ⁄2 teaspoon kosher salt plus more to taste
  • 1 ⁄2 teaspoon freshly ground black pepper
  • plus more to taste
  • 1 ⁄2 cup freshly grated Parmesan cheese
  • Marinara sauce:
  • 1 ⁄4 cup olive oil
  • 1 small onion fi nely chopped
  • 1 garlic clove fi nely chopped
  • 1 celery stalk fi nely chopped
  • 1 carrot peeled and fi nely chopped
  • 1 ⁄4 teaspoon kosher salt plus more to taste
  • 1 ⁄4 teaspoon freshly ground black pepper
  • plus more to taste
  • 1 32-ounce can crushed tomatoes
  • 1 dried bay leaf

Instructions
 

  • For the marinara sauce:
  • In a large pot, heat the olive
  • oil over medium-high heat. Add the onions and garlic
  • and sauté until the onions are translucent, about
  • 10 minutes. Add the celery, carrots, and 1⁄4 teaspoon
  • each salt and pepper. Sauté until all the vegetables are
  • soft, about 10 more minutes. Add the tomatoes and bay
  • leaf, and simmer uncovered over low heat until the
  • sauce thickens, about 1 hour. Remove and discard the
  • bay leaf. Season the sauce with more salt and pepper
  • to taste. (The sauce can be made one day ahead. Cool,
  • then cover and refrigerate.)
  • For the pasta dish:
  • Bring a large pot of salted water
  • to a boil over high heat. Add the pasta and cook, stirring
  • occasionally, until tender but still fi rm to the bite, about
  • 8 minutes. Drain.
  • Meanwhile, heat 3 tablespoons of the oil from the sun-dried
  • tomato jar in a large, heavy skillet over medium heat.
  • Add the diced eggplants and cook, stirring occasionally,
  • until golden, about 6 minutes. Add the sun-dried tomatoes and the marinara sauce and cook until heated through,
  • about 5 minutes.
  • Add the cooked pasta to the tomato sauce* and stir to
  • combine. Turn off the heat and add the Mozzarella
  • cheese, basil, salt, and pepper. Season with more salt
  • and pepper to taste. Transfer to shallow pasta bowls,
  • top with Parmesan cheese, and serve.

Notes

Barilla Sauce Tips
In a hurry? Substitute Giada’s marinara sauce
with mixture of 1 jar of Barilla Marinara Sauce
+ 1⁄2 cup water
We recommend heating up the sauce before using,
but don’t overcook, in order to preserve the
freshness of the basil aroma.
Keyword Linguine, Eggplant, Sun-dried Tomatoes

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