Spicy Tagliolini Recipes with Italian Eggplant and Chilies
177kcal
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
Method
- 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
Serving1personCalories177kcalCarbohydrates16gProtein7gFat11gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol13mgSodium327mgPotassium571mgFiber5gSugar9g