Melanzana LinguineSeptember 10, 2014
A hearty eggplant based pasta recipe that’s healthy, fresh, and completely satisfying.
Ingredients for two people
|2 tbs||olive oil|
|1||eggplant, finely diced|
|1||brown onion, finely diced|
|2||garlic cloves, peeled & crushed|
|1 tin||diced tomatoes|
|1 tub||kalamata olives|
|1 large handful||basil, leaves torn|
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.
Divide the pasta between bowls and serve with some fresh basil as a garnish.
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