Name: Linguine with sun-dried tomato and pine nuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 400 gram linguine; 1/4 cup (60ml) olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 185 gram jar chargrilled eggplant, drained and finely chopped; 1/2 cup (75g) finely chopped semi sun-dried tomatoes; 75 gram packet toasted pine nuts, roughly chopped; 1 cup shredded basil leaves; 1 cup (80g) grated parmesan, to serve

Linguine with sun-dried tomato and pine nuts

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

400 gram linguine

1/4 cup (60ml) olive oil

1 onion, finely chopped

1 garlic clove, crushed

185 gram jar chargrilled eggplant, drained and finely chopped

1/2 cup (75g) finely chopped semi sun-dried tomatoes

75 gram packet toasted pine nuts, roughly chopped

1 cup shredded basil leaves

1 cup (80g) grated parmesan, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.

2.Meanwhile, heat oil in a large frying pan on high. Sauté onion and garlic for 2 minutes, until onion is tender.

3.Stir through eggplant, tomatoes and pine nuts. Cook for 2 minutes, stirring. Toss sauce through pasta with basil and 1/2 cup parmesan. Season to taste. Top with remaining parmesan to serve.

If desired, use a prepared pesto of choice and add fresh basil and parmesan.
Note

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