Barilla® Linguine

with Eggplant & Sun-dried Tomatoes

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Ingredients 8 Servings

Ingredients for 8 people      

  • 1 box Barilla® Linguine
  • 3 Japanese eggplants, trimmed and 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 and finely chopped
  • 32-ounce can crushed tomatoes
  • 1 bay leaf
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  • 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 and carrots.
  • 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 20 minutes.
  • Remove and discard the bay leaf.
  • Season the sauce with 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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