Linguine with Mutti Finely Chopped Tomatoes, aubergines and pistachios, finished with salted ricotta for a rich and flavorful Italian pasta.
4 people
1
Sprinkle the diced aubergine with coarse salt and leave to drain for 20 minutes in a colander.
2
Rinse quickly and pat dry with kitchen paper.
3
Heat 4-5 tablespoons of oil in a non-stick pan with the peeled garlic clove, add the aubergine and cook covered for 5 minutes, frequently stirring.
4
Add the pulp and a few dill leaves and continue cooking until the sauce is reduced.
5
Season with salt and pepper.
6
Cook the linguine in boiling salted water, drain and pour into the sauce.
7
Sauté the pasta for a few minutes and serve with grated salted ricotta and chopped pistachios.
These linguine with aubergines and tomatoes combine simple Mediterranean ingredients in a rich and satisfying pasta dish. Tender aubergine is cooked with Mutti Finely Chopped Tomatoes to create a flavorful sauce, while fresh dill adds an aromatic note. Salted ricotta brings a savory, creamy contrast and chopped pistachios provide a delicate crunch, giving this Italian pasta recipe an irresistible combination of flavors and textures.
For the best linguine with tomato and aubergine, sprinkle the diced aubergine with coarse salt and let it drain before cooking. Patting it dry helps it cook beautifully in the olive oil and develop a tender texture. Allow the Mutti Finely Chopped Tomatoes to reduce with the aubergine until the sauce becomes rich enough to coat the pasta. Finish the linguine directly in the pan for a few minutes, then serve with salted ricotta and pistachios for a savory, crunchy finishing touch.
