- 2 tbsp olive oil
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
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp dried oregano
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
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
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 50g pecorino, grated, or vegetarian alternative
Heat the olive oil in a large saucepan and cook the aubergine for 5 mins until starting to brown and soften.
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.
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.