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Sauces
Linguine
With Eggplant & Sun Dried Tomatoes
- Prep
- Cook
- Skill
- Accomplished
- 470
- Calories
- 64.0g
- Carbohydrate
- 20.0g
- Protein
- 15.0g
- Fat
Ingredients
Ingredients for 4 people
- 350g of Barilla® Linguine
- 200g Japanese Eggplants Trimmed Chopped
- 60g of Sun Dried Tomatoes In Olive Oil Cut Into Strips
- 120g pound Fresh Mozzarella 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 Canned
- 1 Bay Leaf
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Method
- For the Marinara Sauce: Heat olive oil in a large pot over medium-high heat
- Add onions and garlic and sauté until onions are translucent, about 10 minutes
- Add celery, carrots, and 1/4 teaspoon each salt and pepper
- Sauté until all the vegetables are soft, about 10 more minutes
- Add 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
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