Charred Eggplant Linguine with Sun-Dried Tomatoes and Chili

This Southern Italian-inspired pasta dish brings together the smoky sweetness of roasted eggplant with the tangy punch of sun-dried tomatoes and a gentle kick of chili. The charred flavor from roasting the eggplant adds depth that transforms simple ingredients into a memorable meal.

Ready in just 30 minutes, this linguine recipe is perfect for a busy weeknight when you crave something hearty and satisfying. The combination of textures-tender eggplant, chewy pasta and rich tomatoes-creates a balanced dish that feels both rustic and elegant.

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Ingredients

1 large eggplant, dicedView ingredient guideLike ingredientDislike ingredient

3 tbsp olive oil, dividedView ingredient guideLike ingredientDislike ingredient

8 oz linguineView ingredient guideLike ingredientDislike ingredient

1/3 cup sun-dried tomatoes, choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red pepper flakes (or to taste)View ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Fresh basil leaves for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced eggplant with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and charred, stirring halfway through.
3. Meanwhile, bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the sun-dried tomatoes, garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
5. Add the roasted eggplant to the skillet and stir to combine. Cook for 1 minute.
6. Add the drained linguine to the skillet along with a splash of reserved pasta water. Toss everything together, adding more pasta water as needed to create a light sauce. Season with salt to taste.
7. Serve immediately, garnished with fresh basil leaves.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti or fettuccine works well. Short shapes like penne or fusilli are also fine.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or olive oil.

Can I make this dish vegan?

Yes, this recipe is already vegan as written. Ensure your pasta is egg-free if needed.