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Tomato, eggplant and fetta linguine
Tomato, eggplant and fetta linguine
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Satisfy everyone with this simple and delicious vegetarian pasta recipe.
Ingredients:
  • 1 medium eggplant, cut into 2cm cubes
  • 1 red onion, cut into wedges
  • salt and cracked black pepper
  • 3 vine-ripened tomatoes, cut into wedges
  • 400g fettuccine
  • 80ml olive oil
  • 100g feta
  • 62.50 ml basil leaves
  • crusty bread, to serve
Instructions:
  • Preheat your oven to 190°C. Arrange eggplant and onion on a baking tray lined with parchment paper. Drizzle with olive oil spray and season with salt and pepper. Bake for 10 minutes. Then, add tomatoes and drizzle with more oil spray. Continue baking for 15 minutes. Remove from oven and set aside.
  • Cook pasta in a large saucepan of boiling salted water following package directions until al dente. Drain, then return to the pan and cover to keep warm.
  • Drizzle pasta with fragrant olive oil and generously season with salt and pepper.
  • Portion the pasta evenly into individual serving bowls and accompany it with a side of crusty bread.

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