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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the canned crushed tomatoes, water, sugar, salt, and black pepper to the skillet. Stir well and bring to a simmer.
Step 6
Add the sautéed eggplants back into the skillet. Stir to combine and continue to simmer for 10 minutes to allow the flavors to meld.
Step 7
Chop half of the basil leaves and stir them into the sauce. Reserve the remaining basil leaves for garnish.
Step 8
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.
Step 9
Serve the linguine hot, garnished with the remaining basil leaves and grated parmesan cheese, if desired.
Nutrition Facts
| Serving size | (2155.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1746.3 |
| Total Fat 75.2g | 0% |
| Saturated Fat 17.6g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 44.6mg | 0% |
| Sodium 4084.9mg | 0% |
| Total Carbohydrate 221.5g | 0% |
| Dietary Fiber 40.4g | 0% |
| Total Sugars 61.0g | |
| Protein 59.2g | 0% |
| Vitamin D 10.7IU | 0% |
| Calcium 961.3mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 4433.4mg | 0% |
Source of Calories