With Eggplant & Sun Dried Tomatoes

Made with

Linguine | Barilla

  • Prep
  • Cook
  • Skill

  • 470
  • 64.0g
  • 20.0g
  • 15.0g


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


  • 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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