AUBERGINE & CHILLI TAGLIOLINI

Aubergine & chilli tagliolini image

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

Provided by Angela Boggiano

Time 35m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 495 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium