Aubergine & chilli tagliolini

Aubergine & chilli tagliolini

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Taglioni is a thin, flat ribbon pasta, similar to tagliatelle. If you can't find it, use linguine for this vegetarian pasta dish instead

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
495
protein
17g
carbs
79g
fat
12g
saturates
4g
fibre
9g
sugar
9g
salt
0.8g

Ingredients

  • 2 tbsp olive oil
  • 1 large aubergine, cut into bite-sized cubes
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried oregano
  • 400g fresh tomatoes, roughly chopped, or 400g can chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 400g dried taglioni pasta or linguine
  • small bunch basil, roughly chopped
  • 50g pecorino, grated, or vegetarian alternative

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Method

  1. Heat the olive oil in a large saucepan and cook the aubergine for 5 mins until starting to brown and soften.
  2. Add the onion, garlic, chilli and oregano, and cook for just a few mins. Add the tomatoes, balsamic vinegar and about 200ml water, then reduce heat and simmer gently for about 20 mins, until the tomatoes are reduced and really softened, and the sauce is thickened.
  3. Meanwhile, bring a large pan of water to the boil and cook the tagliolini following pack instructions. Drain the pasta and return to the pan. Add the sauce and toss well into the pasta with the basil. Serve with the grated pecorino.

Recipe from Good Food magazine, July 2014

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Comments

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shearman's picture
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We all found this rather boring and tasteless; maybe we did not use enough chilli.

Frantic Flapjack's picture
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Good deep flavoured pasta sauce. A great way to serve aubergines.

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