Tagliatelle with aubergine and tomato sauce

    Tagliatelle with aubergine and tomato sauce

    3saves
    40min


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    About this recipe: For this Italian aubergine and tomato pasta sauce, don't be shy with the olive oil - the vegetables will soak it up in no time, adding to the flavour of this dish.

    Ingredients
    Serves: 4 

    • extra virgin olive oil, as needed
    • 2 garlic cloves, peeled
    • 2 shallots, finely chopped, divided
    • 500g San Marzano® plum tomatoes
    • 1 medium aubergine, cubed
    • 1 teaspoons dried oregano
    • salt and pepper, to taste
    • 400g homemade or dried semolina tagliatelle (egg-free)
    • grated parmesan, to taste
    • 3-4 leaves basil, torn with your hands

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add one garlic clove and 1 chopped shallot; cook for 5 minutes to soften. Add plum tomatoes and season with a little salt. Cover and cook over medium heat for 30 minutes, stirring every so often and breaking down the tomatoes gently with a wooden spoon. Check seasoning and remove garlic with a slotted spoon; discard.
    2. While the tomato sauce is cooking, cover the bottom of a large pan with a generous amount of olive oil. Heat for a few minutes, then add the remaining chopped shallot and garlic clove. Cook for a few minutes until the shallot softens. Add the aubergine, stirring to coat in oil; season with salt and cook for 20 minutes, stirring from time to time. Check seasoning, stir in oregano and remove garlic with a slotted spoon; discard.
    3. Spoon the aubergines into the tomato sauce; stir well and keep the sauce warm.
    4. Bring to a boil a large pot with salted water. If using homemade pasta, add to the pot, bring to boil again and cook for 2 minutes. If using store bought, follow the cooking instructions. Drain the pasta, transfer to a bowl and toss with half of the aubergine tomato sauce and basil leaves.
    5. Divide the pasta equally among 4 serving plates; add more sauce on top of each serving and sprinkle with freshly grated Parmesan. Serve!

    See it on my blog

    Cucina Casalinga

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