Aubergine Tagliatelle with Chilli and Sun-Dried Tomato
Somedays you want to be adventurous and others you just want a little more time to put your feet up. We made this dish with classic Italian notions of simplicity and speed at its heart. To make this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. The process intensifies their flavour so that even a couple will add a burst of sweet, intense flavour to your dinner. Buon appetito!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
3
Flat Leaf Parsley
2
Garlic Clove
1
Aubergine
(May contain Celery)
2
Sundried Tomatoes
0.1
Chilli Flakes
180
Wholewheat Tagliatelle
(Contains Cereals containing gluten)
1
Chopped Tomatoes
3
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
Pre-heat your grill to high. Boil a large pot of water. Peel and finely chop the onion and finely chop the parsley. Place the flat side of a large knife on the garlic and press down firmly to release the skin. Remove the skin and then finely chop both the garlic and the sun-dried tomatoes.
Slice the aubergine in half lengthways. Slice each half lengthways into four long strips. Slice lengthways along each strip of aubergine to remove a bit of the white spongy part. Now chop the aubergine widthways into (roughly) 1cm chunks.
Mix your aubergine with a splash of olive oil and a pinch of salt and spread on a baking tray. Put this on the shelf closest to the grill and cook for around 15 mins, or until it is soft and slightly crispy around the edges.
Fry off your onion, garlic, sun-dried tomatoes and chilli flakes in a splash of olive oil on medium heat until the onion is soft. Tip: This should take around 5 mins - be careful not to let the ingredients burn.
Cook the tagliatelle in the boiling water with a pinch of salt for around 11 mins, or until ‘al dente’ (i.e. there is just a hint of firmness left in the middle), then drain.
Add the chopped tomatoes to your garlic and onion, together with another pinch of salt and a few grinds of black pepper to taste. Let the mixture bubble on medium-low heat for around 5 mins, until you have a nice thick sauce.
Once your sauce has thickened up, stir in your grilled aubergine.
Next, drop your drained pasta into the pan. Sprinkle over your parsley and add in the hard Italian cheese. If you’re feeling up to the task, then toss the ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir the ingredients instead.
