Name: Linguine With Eggplant & Sun Dried Tomatoes
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 350g of Barilla® Linguine; 200g Japanese Eggplants Trimmed Chopped; 60g of Sun Dried Tomatoes In Olive Oil Cut Into Strips; 120g pound Fresh M oz. arella Cheese Cubed; 6g of Fresh Basil Chopped; 3/4 teaspoon Kosher Salt; 3/4 teaspoon Black Pepper Freshly Ground; 40g cup Parmesan Cheese Freshly Grated; 40g cup Olive Oil; 1 small Onion Finely Chopped; 1 clove Garlic Finely Chopped; 1 Celery Stalk Finely Chopped; 1 Carrot Peeled Finely Chopped; 200g Crushed Tomatoes can ned; 1 Bay Leaf

Linguine With Eggplant & Sun Dried Tomatoes

1 hours 25 minutes

Classic Blue Box Collezione Long Pasta

Try this amazing Linguine With Eggplant & Sun Dried Tomatoes recipe!

Ingredients

4 servings

350gof Barilla^® Linguine

200gJapanese Eggplants Trimmed Chopped

60gof Sun Dried Tomatoes In Olive Oil Cut Into Strips

120g pound Fresh M oz.arella Cheese Cubed

6gof Fresh Basil Chopped

3/4 teaspoonKosher Salt

3/4 teaspoonBlack Pepper Freshly Ground

40g cupParmesan Cheese Freshly Grated

40g cupOlive Oil

1 smallOnion Finely Chopped

1 cloveGarlic Finely Chopped

1Celery Stalk Finely Chopped

1Carrot Peeled Finely Chopped

200g Crushed Tomatoes canned

1Bay Leaf

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the Marinara Sauce: Heat olive oil in a large pot over medium-high heat

Step 2

Add onions and garlic and sauté until onions are translucent, about 10 minutes

Step 3

Add celery, carrots, and 1/4 teaspoon each salt and pepper

Step 4

Sauté until all the vegetables are soft, about 10 more minutes

Step 5

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

Step 6

Remove and discard the bay leaf

Step 7

Season the sauce with more salt and pepper to taste

Step 8

For the Pasta Dish: Bring a large pot of salted water to a boil over high heat

Step 9

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

Step 10

Drain

Step 11

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

Step 12

Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes

Step 13

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

Step 14

Add the cooked pasta to the tomato sauce and stir to combine

Step 15

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

Step 16

Season with more salt and pepper to taste

Step 17

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

Linguine

ELEVATE YOUR DISHES FROM EVERYDAY TO GOURMET WITH BARILLA COLLEZIONE BRONZE CUT PASTA! Barilla Collezione features artisanal pasta shapes crafted using traditional Italian bronze plates for a homemade "al dente" texture that perfectly holds sauces every time. Linguine, a close relative of Fettuccine, is made from long, flat strands of pasta, but is thinner and narrower. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Throughout this area, the air is fragrant with salty ocean breezes and the aroma of delicious food cooking.

Shape

Linguine

Cook time

10 minutes

Pack size

500g

Range

Collezione

View product

Linguine

Shape

Linguine

Cook time

10 minutes

Pack size

500g

Range

Collezione

View product

Linguine With Eggplant & Sun Dried Tomatoes