Tagliatelle Melanzane Recipe
PASTA TOSSED WITH CUBED AUBERGINES, CHERRY TOMATO TOPPED WITH FRESH CHILLI
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Ingredients
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Pasta
Aubergine and Tomato Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with 4–5 liters of water. Bring to a rolling boil, add 1 tablespoon salt and 1 teaspoon olive oil (optional).
- 2
Cook tagliatelle
Add tagliatelle to the boiling water and cook until al dente according to package instructions (fresh 2–4 minutes, dried 7–9 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside.
Aubergine and Tomato Sauce
- 3
Prepare aubergines
Trim the aubergines and cut into 1.5–2 cm cubes. Place in a colander, sprinkle with 1/2 tsp sea salt, toss and let sit for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.
- 4
Brown aubergines
Heat 2 tablespoons extra-virgin olive oil in a large heavy skillet or sauté pan over medium-high heat. Add aubergine cubes in a single layer (work in batches if needed) and cook without moving for 3–4 minutes until well browned, then stir and cook another 2–3 minutes until tender. Transfer browned aubergines to a bowl and set aside.
- 5
- 6
Deglaze and add tomatoes
If using, pour in 30 ml white wine to deglaze the pan, scraping up browned bits. Let it reduce for 1–2 minutes. Add the halved cherry tomatoes and 1 tablespoon tomato paste, stir to combine and cook 4–6 minutes until tomatoes begin to soften and release juices.
- 7
Simmer sauce
Return the browned aubergines to the pan. Pour in 100 ml stock, stir, and simmer gently for 5–8 minutes until the sauce thickens slightly and the aubergines are fully tender. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Stir in torn basil leaves.
Finishing & Garnish
- 8
Combine pasta and sauce
Add the drained tagliatelle to the pan with the aubergine-tomato sauce. Toss gently over low heat. If the mixture seems dry, add up to 150 ml of reserved pasta water a little at a time until the sauce clings to the pasta and reaches a glossy consistency.
- 9
Adjust seasoning and finish
Taste and adjust salt and pepper. Stir in 1 tablespoon extra-virgin olive oil and, if using, 1 teaspoon lemon zest for brightness. If desired, stir in half of the grated parmesan so it melts into the sauce.
- 10
Plate and garnish
Divide the pasta among serving plates. Top each portion with the remaining grated parmesan (optional) and scatter the thinly sliced fresh red chilli over the top for fresh heat. Drizzle a little extra-virgin olive oil over each plate and garnish with a few small basil leaves.