Linguine with Eggplant
Indulge in the comforting flavors of this Linguine with Eggplant recipe, a perfect marriage of silky pasta and hearty vegetables. Tender cubes of golden-brown sautéed eggplant form the backbone of this dish, enveloped in a robust tomato sauce enhanced with garlic, a hint of spice from optional red pepper flakes, and fresh, aromatic basil. The linguine is tossed to perfection, coating each strand in the luscious sauce, while a sprinkle of grated Parmesan cheese adds a savory finish. Ready in just 40 minutes, this vegetarian pasta dish is ideal for weeknight dinners or casual entertaining. Simple ingredients, bold flavors, and a touch of rustic Italian charm make this entree a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 whole eggplant (medium-sized)
- 4 tbsp olive oil
- 3 whole garlic cloves
- 0.5 tsp crushed red pepper flakes (optional)
- 14 oz canned diced tomatoes
- 1 tbsp tomato paste
- 0.25 cup fresh basil leaves
- 0.5 cup Parmesan cheese (grated)
- 1 tsp salt
- 0.5 tsp black pepper
- as needed water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook for 8-10 minutes, or until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
While the pasta is cooking, cut the eggplant into 1/2-inch cubes. Sprinkle lightly with salt and set aside for 5 minutes. Pat the cubes dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant. If using, add the crushed red pepper flakes and stir.
Stir in the canned diced tomatoes and tomato paste. Simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Return the cooked eggplant to the skillet and stir to coat the eggplant in the tomato sauce. Simmer for another 2 minutes.
Add the cooked linguine to the skillet, along with the reserved pasta cooking water, 2 tablespoons at a time, until the sauce lightly coats the pasta.
Toss in the fresh basil leaves and stir to combine.
Serve the linguine hot, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 24.9 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1540 mg | 118% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
