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Spicy Tagliolini Recipes with Italian Eggplant and Chillies

Spicy Tagliolini Recipes with Italian Eggplant and Chilies

If you're looking for pasta meals with a kick of heat, try one of our Tagliolini Recipes with Italian Eggplant and Chilies
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: Italian
Keyword: Recipes with Italian Eggplant, Taglolini Recipes
Servings: 4 servings
Calories: 177 kcal
Spicy Tagliolini Recipes with Italian Eggplant and Chillies

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

Serving: 1person | Calories: 177kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 327mg | Potassium: 571mg | Fiber: 5g | Sugar: 9g
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