Go Back
Spicy Tagliolini Recipes with Italian Eggplant and Chillies

Spicy Tagliolini Recipes with Italian Eggplant and Chilies

5 from 1 vote
If you're looking for pasta meals with a kick of heat, try one of our Tagliolini Recipes with Italian Eggplant and Chilies
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 177
Ingredients Equipment Method Video

Ingredients
  

  • 2 tbsp olive oil
  • 1 large eggplant cut into bite-sized cubes
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 red chili deseeded and finely chopped
  • 1 tsp dried oregano
  • 2 cups can chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 2 cups dried tagliolini pasta or linguine
  • small bunch basil roughly chopped
  • 1/2 cup pecorino grated

Equipment

  • Large Saucepan for eggplant and chili sauce
  • Large Pot for pasta

Method
 

  1. Heat the olive oil in a large saucepan and cook the eggplant for 5 mins until starting to brown and soften.
  2. Add the onion, garlic, chili and oregano, and cook for just a few minutes.
  3. Add the tomatoes, balsamic vinegar and about 1 cup water.
  4. Reduce heat and simmer gently for about 20 mins, until the tomatoes are reduced and really softened, and the sauce is thickened.
  5. Meanwhile, bring a large pan of water to the boil and cook the tagliolini following package instructions.
  6. Drain the pasta and return to the pan.
  7. Add the sauce and toss well into the pasta with the basil.
  8. Serve with the grated pecorino.

Video