Aubergine & chilli tagliolini

Aubergine & chilli tagliolini

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(4 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal495
  • fat12g
  • saturates4g
  • carbs79g
  • sugars9g
  • fibre9g
  • protein17g
  • salt0.8g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large aubergine, cut into bite-sized cubes
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 400g fresh tomatoes, roughly chopped, or 400g can chopped tomatoes
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 400g dried taglioni pasta or linguine
  • small bunch basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g pecorino, grated, or vegetarian alternative

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.

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Comments, questions and tips

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Comments (3)

bryonyann's picture

Had this tonight for our 'meat free Monday' dinner. I used red wine instead of water and quite a hot chili, wow.

shearman's picture
1.25

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

Frantic Flapjack's picture
2.5

Good deep flavoured pasta sauce. A great way to serve aubergines.

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