Linguine with Sun-Dried Tomato and Eggplant Sauce

Name: Linguine with Sun-Dried Tomato and Eggplant Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound, linguine; 1 1/4 teaspoons, table salt, plus salt for cooking pasta; ⅓ cup, extra-virgin olive oil, plus extra for serving; 1½ pounds, eggplant, peeled and shredded; 6 , garlic cloves, sliced thin; 2 , sprigs fresh thyme; ½ teaspoon, pepper; ¼ teaspoon, red pepper flakes; ¾ cup, oil-packed sun-dried tomatoes, drained and chopped; ¾ cup, chopped fresh basil

20 comments

Appears in Cook's Country December/January 2022

The luxurious sauce for this pasta is simply eggplant cooked down with garlic and thyme.

SERVES4

TIME40 minutes

Linguine with Sun-Dried Tomato and Eggplant Sauce

WHY THIS RECIPE WORKS

We followed Francis Lam's guidance and embraced eggplant's nature, letting it cook down and absorb lots of spicy, garlicky olive oil in this vegan pasta dish.

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