Linguine With Spiced Eggplant And Olives Recipe

About this recipe

A hearty and flavorful dinner featuring linguine tossed in a spiced eggplant and olive sauce, perfect for those seeking a satisfying vegetarian meal.

Ingredients

• 25 g Parsley
• 500 ml Bertolli Extra Virgin Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 450 g Figaro Black Sliced Olives
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Cut the eggplant into small cubes and set aside.
2. 2. Heat 2 tablespoons of olive oil in a 4-quart saucepan over medium-high heat. Add the cubed eggplant and cook until softened and lightly browned, about 8-10 minutes, stirring occasionally.
3. 3. Add 1/4 teaspoon of red chili flakes and 1/2 teaspoon of smoked paprika to the pan, stirring to coat the eggplant evenly with the spices.
4. 4. Stir in 1/4 cup of chopped olives and cook for another 2 minutes to combine the flavors.
5. 5. Meanwhile, cook 1 pound of linguine in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
6. 6. Add the cooked linguine to the saucepan with the eggplant mixture. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce.
7. 7. Remove from heat and stir in 1/4 cup of chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
8. 8. Serve hot, garnished with additional parsley if desired.