If you’re looking for pasta meals with a kick of heat, try one of our Tagliolini Recipes with Italian eggplant and chilies. Tomatoes, chilies, and eggplant come together to create a dish with a bold and hearty Italian flavor.
Tagliolini Recipes with Italian Eggplant and Chilies.
These Tagliolini recipes cooked with spicy Italian eggplant and chilies are a throwback to a good cause and a delicious comfort food. Eggplant dishes are some of the best representations of classic Italian comfort food.
It’s important to remember two things when cooking eggplant, especially hard globe eggplants. Eggplants are excellent at maintaining moisture, but they are also terrific at soaking up oil. As a result, if you’re not careful, the final product could be sticky and oily.
Every food that has chilies in it gets a little more of a kick because of the chilies. Their concentrated flavor means that a little goes a long way. Serving them with grilled eggplant and whole wheat tagliolini creates a dinner that is both rustic and summery in its appeal. Enjoy these eggplant, chili, and tagliolini recipes.
We’ll be available to help you with any questions or concerns you may have while you follow our recipe to perfection. Tagliolini recipes including Italian eggplant and chilies will create delicious dishes as the end result if you stick with us.
Tagliolini recipes of Italian eggplant dishes are delicious whether eaten alone as a quick and easy weeknight dinner or as part of a more substantial meal with a side salad and some garlic bread.
Fresh, dry white wines from Italy, such Pinot Grigio, Soave, or Verdicchio, are a perfect complement. On the other hand, Sauvignon Blanc is a great match. If you prefer red wine, I recommend either a Montepulciano d’Abbruzzo or a simple Chianti. Any of these wines will be great with any of our Tagliolini recipes.
What Is Tagliolini
Tagliolini, like tagliatelle, is a flat, thin ribbon pasta. You can use linguine instead if you can’t find it for this vegetarian pasta dish.
Although they share a similar sound, tagliatelle and tagliolini are two different types of pasta. The only common denominator is that both are fashioned from ribbons of egg pasta. In reality, “taglia” is derived from the Italian word for “cut,” and the key lies in the chopping!
Tagliolini are long strands of pasta that are in between the width of capellini and tagliatelle. Pasta is normally between two and three millimeters in width, and it is not uncommon for individual strands to have a small cylindrical shape. Because there is so much contradictory data surrounding this pasta, I say only on rare occasions.
Taglierini or Tagliatelle?
Many Italians use the term “taglierini” to refer to this variety of pasta. Taglierini can also be referred to as tagliolini, which is a phrase that has been recognized by Wikipedia. After sifting through a plethora of data, though, I’ve concluded that these are actually two pastas that look quite similar but have different purposes. Even though they may look similar, they are actually two different types of pasta. After all, “Barilla,” the industry leader in commercial pasta production, markets and sells them as two distinct varieties of pasta.
Taglierini are a bit thicker and flatter than spaghetti but cook in the same amount of time. But tagliolini are quicker to cook due to their thinner profile and more circular shape. Pasta nests made from dried tagliolini are a popular item in this region of Italy.
Italians traditionally ate a lot of soups, which were the perfect vehicle for this light egg pasta. However, today it is more common to pair pasta with lighter sauces like those made with shrimp, vegetables, or cream. Our recipes with Italian eggplant and chilies work well with the tagliolini. It’s a common course in several parts of Italy. Tagliolini is a regional specialty in the regions of Liguria, Emilia-Romagna, Molise, and Piemonte.
It is also known as “tajarin” in the regional dialect of Piemonte. Many egg yolks, especially orange ones, are used in its preparation. In Piedmont, the thickness of tajarin varies from 0.1 millimeters to 1 millimeter.
Can Eggplant Tagliolini Be Reheated?
If you’re lucky enough to have leftover Spicy Tagliolini Recipes with Italian Eggplant (or if you make extra on purpose), you can reheat it as a pasta bake by placing it in a baking dish covered with foil and baking it at 350F for 20-30 minutes.
Want more ideas to round-out your Recipe Box?
A lot of great options are in these posts!
- 16 Best Italian Tagliolini Recipe Choices for Home Cooking
- The 17 Best Recipes for Italian Sausage with Pasta
- 17 Italian Recipe With Chicken Breast Favorites
check out our video
How To Prepare Tagliolini Recipes with Italian Eggplant and Chilies
Prep: 10 mins
Cook: 25 mins
Serves 4
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 fresh tomatoes, roughly chopped, or 16 oz can chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 cup water
- 16 ounces dried tagliolini pasta or linguine
- small bunch basil, roughly chopped
- 1/2 cup pecorino, grated, or vegetarian alternative
Instructions:
-
- Heat the olive oil in a large saucepan and cook the eggplant for 5 mins until starting to brown and soften.
- Add the onion, garlic, chili and oregano, and cook for just a few mins.
- Add the tomatoes, balsamic vinegar and about 1 cup water.
- 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 Spicy Tagliolini Recipes with Italian Eggplant and Chilies with the grated pecorino.
Spicy Tagliolini Recipes with Italian Eggplant and Chilies
Equipment
- Large Saucepan for eggplant and chili sauce
- Large Pot for pasta
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
Instructions
- Heat the olive oil in a large saucepan and cook the eggplant for 5 mins until starting to brown and soften.
- Add the onion, garlic, chili and oregano, and cook for just a few minutes.
- Add the tomatoes, balsamic vinegar and about 1 cup water.
- 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 package 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
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