Linguine with tomatoes, eggplants, and pistachio sauce
Sicily in a nutshell: Linguine with tomatoes, eggplants, and pistachio sauce!
Made with Crushed tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
11
oz
linguine
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
10
oz
eggplant
-
1.5
oz
roasted pistachios
-
1.5
oz
salted ricotta cheese
-
1
clove
garlic
-
fresh dill
-
extra virgin olive oil
-
salt
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Linguine with tomatoes, eggplants, and pistachio sauce: Method
- Dice the eggplants and sprinkle with coarse salt. Leave to drain for 20 minutes in a colander. Rinse quickly and pat dry with kitchen paper.
- Heat 4-5 tbsp of EVOO in a non-stick pan with the peeled garlic clove, add the eggplants and cook covered for 5 minutes, frequently stirring.
- Add Mutti®Crushed Tomatoes (Polpa) and a few dill leaves. Continue cooking until the sauce is reduced. Season with salt and pepper.
- Cook the linguine in boiling salted water, drain and pour into the sauce.
- Sauté the linguine for a few minutes and serve with grated salted ricotta cheese and chopped pistachios.
