Linguini and Oreos

Tomorrow is National Linguine Day. I’m not sure when or why it originated, but a day devoted to pasta sounds like a good idea to me. Don't panic-I did not create a recipe combining linguine and Oreos; we ate linguine for dinner and for dessert we had an Oreo vs. Hydrox cookie showdown. But now that would be creative...linguine with an Oreo cookie mole sauce perhaps?

Since my first attempt at cooking eggplant a few days ago, I’ve made a few kinds of eggplant dishes and this one-Roasted Eggplant Linguine with Smoked Mozzarella-was a favorite. I only made enough for two, since my son decided that he was going to make homemade pizza for himself and the other two kids.

Just a few words about the Italian seasoning grinder that I’ve included in the recipe…I love this stuff. Not too long ago, McCormick came out with spice grinders: seasoned salts, peppers and pizza seasoning. The Italian seasoning (originally called Pizza Seasoning) incorporates garlic and spices and I have found that it comes in very handy when you don’t have any fresh garlic in the house. It gives a mild garlic flavor without overpowering. Of course you can go ahead and substitute fresh garlic if you have it on hand, but in a pinch the Italian seasoning comes in mighty handy, it's great for seasoning pastas, omelets, sauces and pizza. You can find the spice grinders in the supermarket spice section.

Roasted Eggplant Linguine with Smoked Mozzarella

1 small eggplant, peeled and cut into 1 inch dice
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh rosemary
Pinch red pepper flakes
6 ounces linguine shaped pasta, cooked al dente according to package directions
1/4 cup chicken or vegetable broth
1 teaspoon McCormick Italian Seasoning Grinder
1/2 cup diced smoked mozzarella cheese
1 tablespoon freshly grated parmesan cheese

Preheat oven to 375 degrees.

Spread the eggplant in a single layer on a large baking sheet and drizzle with 1 tablespoon of the extra virgin olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the baking sheet in the center of the oven and bake for 25-30 minutes or until eggplant is golden brown.


While the eggplant is cooking combine the tomatoes, basil, rosemary and red pepper flakes with the remaining salt and pepper in a small bowl.

Heat the broth in a large skillet over medium heat. Stir in the pasta, tomato mixture and the eggplant; cook for about 3 minutes. Remove from the heat and stir in the pizza seasoning and mozzarella cheese. Sprinkle the parmesan cheese over the top.

Yield: 2 servings

For dessert, we decided to have an Oreo vs. Hydrox cookie taste test.

To celebrate the 100th anniversary of Hydrox Cookies, the original cream filled chocolate cookie, Kellogg’s (the current owner of the Hydrox brand) decided to bring the cookies back.

I remember as a kid not really liking Hydrox cookies too much-I thought they tasted too waxy and tasted ironically like imitation Oreos. This incarnation of the cookies I think tastes ok. While each of us in the family were able to identify the Oreo and identify the Hydrox, it wasn’t because of the taste, it was because of the crunchiness of the chocolate wafer (the Hydrox cookie is crunchier). Ultimately the Oreo cookie won (3 to 2) because the chocolate taste of the Oreo wasn’t too overpowering. I’m pretty sure if we had thrown a double stuffed Oreo in there it would have been unanimous…what could beat a double cream filling?