Sauteed Pasta Sauce

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Servings: 4 servings Difficulty: Intermediate
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A rich marinara base paired with roasted eggplant and sun-dried tomatoes for a hearty Italian meal.
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This dish combines a slow-simmered marinara sauce with the earthy sweetness of roasted eggplant and the tangy punch of sun-dried tomatoes. The sauce is built from a foundation of sautéed onions, garlic, and carrots, creating a deep, savory flavor profile that coats the linguine perfectly. It is an excellent choice for a cozy weeknight dinner or a potluck main course. While inspired by traditional Italian cooking, it remains accessible for home cooks. The combination of texturesâÂÂfrom the tender pasta to the soft eggplant and chunky tomato sauceâÂÂmakes it a satisfying and flavorful experience. Serve it family-style for a communal dining experience.

Sauteed Pasta Sauce recipe image
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Sauteed Pasta Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 35.0

Description

This dish combines a slow-simmered marinara sauce with the earthy sweetness of roasted eggplant and the tangy punch of sun-dried tomatoes. The sauce is built from a foundation of saut&# 195;©ed onions, garlic, and carrots, creating a deep, savory flavor profile that coats the linguine perfectly. It is an excellent choice for a cozy weeknight dinner or a potluck main course. While inspired by traditional Italian cooking, it remains accessible for home cooks. The combination of texturesâÂÂfrom the tender pasta to the soft eggplant and chunky tomato sauceâÂÂmakes it a satisfying and flavorful experience. Serve it family-style for a communal dining experience.

Ingredients

Directions

  1. In a large pot, heat olive oil over medium-high heat.
  2. Add chopped onions and garlic, and sauté until the onions are translucent.
  3. Add celery, carrots, and season with salt and pepper; sauté until all vegetables are soft, about 10 minutes.
  4. Add canned tomatoes and a bay leaf to the pot.
  5. Simmer the sauce uncovered over low heat until it thickens, about 1 hour.
  6. Remove and discard the bay leaf, then season the sauce with additional salt and pepper to taste.
  7. Bring a large pot of salted water to a boil over high heat.
  8. Add linguine and cook, stirring occasionally, until tender but still firm to the bite.
  9. Meanwhile, heat 3 tablespoons of oil from the sun-dried tomato jar in a large, heavy skillet over medium heat.
  10. Add diced eggplant to the skillet and cook, stirring occasionally, until golden, about 6 minutes.
  11. Add sun-dried tomatoes and the prepared marinara sauce to the skillet.
  12. Cook the mixture until heated through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 35.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 90.0mg4%
Total Carbohydrate 7.5g3%
Dietary Fiber 4.0g16%
Sugars 3.2g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be made one day ahead. Cool completely, then cover and refrigerate.

This recipe is inspired by Sela WardâÂÂs favorite pasta dish, recreated by Giada De Laurentiis.

For best results, use sun-dried tomatoes packed in oil for added flavor and moisture.

Keywords: italian, pasta, marinara, eggplant, sun-dried tomatoes, linguine, vegan, simmered sauce, weeknight dinner, homemade pasta, garlic, onion, carrots, olive oil, bay leaf, plant-based, comfort food
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