Roasted Eggplant Linguine
with Sun-Dried Tomatoes
Some days you want to be adventurous and others you just want a little more time to put your feet up. Sun-dried tomatoes are a great secret to adding sweet and concentrated tomato flavours to your dish.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
400 g
Mini aubergine
10 g
Ail
10 g
Persil
28 g
Pesto de tomates séchées au soleil
(Contient Lait, Noix, Sulfites)
100 g
Bocconcinis
(Contient Lait)
113 g
Oignon, haché
½ cc
Flocons de piment
1 boîte(s)
Tomates en dés
170 g
Linguines
(Contient Blé)
Pas inclus dans votre livraison
Huile*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the stems off the eggplants, then chop into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 20-23 min.
Meanwhile, bring a medium pot of salted water to a boil. Mince or grate the garlic. Finely chop the parsley. Finely chop the sun-dried tomatoes. Cut or tear the bocconcini into smaller pieces.
Add the linguine to the boiling water. Cook until the pasta is tender, 10-12 min. (Drain when the pasta is done cooking.)
Heat a medium pan over medium-high heat. Add a drizzle of oil, then the onion, garlic, sun-dried tomatoes and as much chili flakes as you like. Cook, stirring often, until the onion softens, 3-4 min.
Add the diced tomatoes and 1/4 tsp sugar (double for 4 people) to the pan. Season with salt and pepper. Reduce the heat to medium-low. Simmer the sauce until slightly thickened, 2-3 min.
Stir the roasted eggplant and linguine into the sauce. Divide between bowls and sprinkle with the parsley and bocconcini.