Linguine with Eggplant Aubergine Basil Sauce
Indulge in the rich, vibrant flavors of this Linguine with Eggplant Aubergine Basil Sauce—a perfect medley of Mediterranean-inspired ingredients that come together in just 45 minutes. Tender linguine is tossed in a hearty tomato-based sauce brimming with sautéed eggplant (aubergine), fragrant garlic, and a touch of spice from crushed red pepper flakes. Fresh basil leaves add a burst of herbal freshness, while a sprinkle of Parmesan cheese (optional) brings a delightful savory finish. This recipe balances simplicity and sophistication, making it an ideal choice for weeknight dinners or a cozy date night at home. Whether you're looking for a vegetarian pasta recipe or a creative way to enjoy eggplant, this dish promises to delight.
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Recipe Information
Ingredients
- 400 grams linguine
- 2 medium eggplant (aubergine)
- 4 tablespoons olive oil
- 4 large garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 800 grams canned crushed tomatoes
- 20 leaves fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 50 grams parmesan cheese (optional)
- 200 milliliters water
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, wash and dice the eggplants into 1-inch cubes. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 8-10 minutes. Remove them from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and cook them in the oil over medium heat until fragrant, about 1-2 minutes. Add the crushed red pepper flakes and stir for 30 seconds.
Add the canned crushed tomatoes, water, sugar, salt, and black pepper to the skillet. Stir well and bring to a simmer.
Add the sautéed eggplants back into the skillet. Stir to combine and continue to simmer for 10 minutes to allow the flavors to meld.
Chop half of the basil leaves and stir them into the sauce. Reserve the remaining basil leaves for garnish.
Add the cooked linguine to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach the desired consistency.
Serve the linguine hot, garnished with the remaining basil leaves and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 61.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 961 mg | 74% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4433 mg | 94% | |
*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.
