Tagliatelle Anna V Recipe

Bring water to boil

Fill a large pot with at least 3 liters of water. Bring to a rolling boil and add 1 tablespoon of salt.

Cook tagliatelle

Add the tagliatelle and cook according to package instructions until just al dente (usually 7–9 minutes). Reserve about 200 ml of the starchy cooking water, then drain the pasta and set aside.

Prepare vegetables

While the pasta cooks, trim the courgettes and cut into 5 mm half-moons. Cut the aubergine into 1 cm cubes and sprinkle lightly with salt; let sit 5 minutes, then pat dry with paper towel to remove excess moisture. Halve the cherry tomatoes.

Sauté garlic

In a large wide skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and red chilli flakes and cook for 30–45 seconds, stirring, until fragrant and the garlic just begins to color — do not burn.

Cook aubergine

Add the aubergine cubes and 1 tablespoon of olive oil to the pan. Increase heat to medium-high and cook, stirring occasionally, until aubergine is golden and softened, about 6–8 minutes. If the pan becomes dry, add a splash of the reserved pasta water.

Add courgettes & tomatoes

Add the courgette slices to the pan and cook for 3–4 minutes until they begin to soften but retain some bite. Add the cherry tomatoes and continue to cook until tomatoes begin to blister and soften, about 3–4 minutes.

Deglaze with wine

Pour in the white wine, scraping any browned bits from the pan. Let the wine simmer briskly for 2–3 minutes so the alcohol cooks off and the liquid reduces slightly.

Finish sauce

Lower heat to medium. Stir in the butter and the remaining 1 tablespoon olive oil. Season with sea salt and freshly ground black pepper. If the sauce looks dry, add 2–4 tablespoons of the reserved pasta water to loosen it.

Add basil

Stir in torn basil leaves, reserving a few for garnish.

Toss pasta with sauce

Add the drained tagliatelle directly to the skillet with the vegetables. Toss gently with tongs to combine, adding more reserved pasta water as needed to create a silky coating that clings to the pasta (about 2–6 tablespoons). Cook together 1–2 minutes so the pasta absorbs the flavors.

Adjust seasoning and finish

Taste and adjust salt and pepper. Stir in grated Parmesan or Pecorino if using, allowing it to melt into the sauce for a creamy finish.

Serve

Divide among warm plates, garnish with remaining basil leaves and a drizzle of extra-virgin olive oil. Serve immediately.