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Ingredients for 4 people
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- 1 pound 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
Le Ricette
Linguine with Eggplant and Sun-dried Tomatoes
PREPARATION TIME
135 min
135 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Tags
Ingredients for 4 people
1 pound 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
Ingredients
Linguine
Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.
Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.
Preparation 25 minutes preparation + 110 minutes cooking
for the marinara sauce: heat the olive oil in a large pot 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.
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 firm 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.
Products (1)
Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.
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