If you’re looking for a creamy and flavorful summer pasta dish, don’t miss the recipe for linguine with eggplant cream and sun-dried tomatoes!
They are super easy to prepare, perfect for those who love Mediterranean flavors, and they are delicious even at room temperature.
The taste of eggplants pairs with the more intense note of the flavorful touch of sun-dried tomatoes, for a creamy, colorful sauce that’s finger-licking good!
Eggplants, then, are a vegetable that in summer gives its best in terms of production and flavor, so this pasta dish will truly be an ode to summer and taste!
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Still on the theme of RECIPES WITH EGGPLANTS, here are some other recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 eggplant (medium)
- 5.6 oz linguine
- 5 sun-dried tomatoes in oil
- 1 clove garlic
- 3 tbsps cream cheese (or cow's ricotta)
- as needed extra virgin olive oil
- as needed basil
- as needed salt
- as needed pepper
- as needed grated parmesan (optional)
- as needed almonds (chopped and also optional)
Tools
- Saucepans
- Pans
- Mixer
- Knives
FOR THE PREPARATION OF THE RECIPE LINGUINE WITH EGGPLANT CREAM AND SUN-DRIED TOMATOES
Wash and dry the eggplant, remove the stem, and cut it into cubes.
Put a drizzle of extra virgin olive oil in the pan, add the garlic clove (which you will remove later) and brown the eggplant cubes, checking that they don’t stick and adding a ladleful of tap water if needed.
Alternatively, you can bake it, cut in half and just lightly drizzled with extra virgin olive oil.
Once cooked and tender, blend the cubes with ricotta or cream cheese, salt, pepper, and a splash of the pasta cooking water that you’ve already put on the stove and salted.
Then cook the pasta, drain it al dente, always keeping a glass of starchy cooking water just in case, for when you’ll need to mix the pasta with the eggplant sauce.
Pour the pasta into the pan and mix with the eggplant sauce also adding the pieces of sun-dried tomatoes in oil and basil.
Mix the sauce well with the linguine, adding water if necessary to make the cream more fluid. Adjust the seasoning.
Serve on individual plates, adding grated parmesan and/or chopped almonds for a crunchy note, as desired!
Not bad, huh?
Enjoy your meal and happy cooking! Annalisa
Tips, Variations, and Storage
– Storage:
These linguine are best freshly made, but if you have leftovers, I recommend storing them in an airtight container for up to 1 day. When serving, add a drizzle of oil and a little hot water to make the eggplant cream return to a fluid and soft consistency.
– Variations:
• We can substitute ricotta with Philadelphia or another spreadable cheese like goat cheese or a vegan version.
• If you prefer a richer sauce, add cubes of Greek feta or raspadura.
• Sun-dried tomatoes in oil can be replaced with Taggiasca olives or confit cherry tomatoes.
• If you like bold flavors, add a pinch of chili pepper.
– MAKE IT AHEAD, THANK ME LATER!
Prepare the eggplant cream in advance and store it in the refrigerator for a couple of days: when ready to serve, just cook the pasta and mix.
This way, you save time and bring a dish to the table that’s applause-worthy!
This way, you save time and bring a dish to the table that’s applause-worthy!
