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Barilla® Linguine with Eggplant & Sun-dried Tomatoes

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Barilla® Linguine with Eggplant & Sun-dried Tomatoes
2 hours


Main course

PROTEIN: 20.0g
FAT: 15.0g


Ingredients for 8 people

1 box Barilla® Linguine
3 Japanese Eggplants Trimmed Chopped
1/2 CUP Sun Dried Tomatoes In Olive Oil Cut Into Strips
1/2 POUND Fresh Mozzarella Cheese Cubed
1/2 CUP Fresh Basil Chopped
3/4 TEASPOON Kosher Salt
3/4 TEASPOON Black Pepper Freshly Ground
1/2 CUP Parmesan Cheese Freshly Grated
1/4 CUP Olive Oil
1 Small Onion Finely Chopped
1 CLOVE Garlic Finely Chopped
1 Celery Stalk Finely Chopped
1 Carrot Peeled Finely Chopped
32 OUNCES Crushed Tomatoes Canned
1 Bay Leaf

Preparation 25 minutes preparation + 1 hours cooking
1. FOR THE MARINARA SAUCE: HEAT olive oil in a large pot over medium-high heat

2. ADD onions and garlic and sauté until onions are translucent, about 10 minutes

3. ADD celery, carrots, and 1/4 teaspoon each salt and pepper

4. SAUTÉ until all the vegetables are soft, about 10 more minutes

5. ADD tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, about 1 hour

6. Remove and discard the bay leaf

7. SEASON the sauce with more salt and pepper to taste

8. FOR THE PASTA DISH: BRING a large pot of salted water to a boil over high heat

9. ADD the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes

10. Drain

11. Meanwhile, HEAT 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat

12. ADD the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes

13. ADD the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes

14. ADD the cooked pasta to the tomato sauce and stir to combine

15. Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper

16. SEASON with more salt and pepper to taste

17. Transfer to shallow pasta bowls, top with Parmesan cheese and serve