Barilla® Linguine
with Eggplant & Sun-dried Tomatoes
Ratings
- Prep
- Cook
- Skill
- Accomplished
- Diet
- Vegetarian
- 493
- Calories
- 17g
- total fat
- 67g
- Total carbohydrate
- 21g
- Protein
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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
Instructions
- 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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