Melanzana Linguine

September 10, 2014
by hellofreshau Uncategorized @au

    A hearty eggplant based pasta recipe that’s healthy, fresh, and completely satisfying. 


    Ingredients for two people

    150 glinguine
    2 tbsolive oil
    1eggplant, finely diced
    1brown onion, finely diced
    2garlic cloves, peeled & crushed
    1 tindiced tomatoes
    1 tubkalamata olives
    1 large handfulbasil, leaves torn

    Hellofresh recipe

    For the linguine

    Bring a large pot of water to the boil and cook the linguine for 8-10 minutes or until al dente. Drain the pasta and rinse to stop it from sticking together. This will also prevent the pasta from drying out and make it easier for all the delicious flavours to attach themselves to the pasta!

    For the melanzana

    Heat half of the oil in a large saucepan over a medium heat. Cook the eggplant for 8 minutes or until it is slightly soft to the touch. Remove from the pan. Heat the remaining oil in the same pan and cook the onion and garlic for 5 minutes until the onion has turned soft and translucent. Return the eggplant to the pan and add the diced tomatoes, cover and let it simmer for 5 minutes.

    Toss the linguine, olives, and basil through the pasta sauce to coat the pasta in the delicious flavours. Stir through for a minute to allow the flavours to amalgamate, then remove from the heat.

    To serve

    Divide the pasta between bowls and serve with some fresh basil as a garnish.

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