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Aubergine Linguine with Chilli and Sun-Dried Tomato

Aubergine Linguine with Chilli and Sun-Dried Tomato

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Somedays you want to be adventurous and others you just want a little more time to put your feet up. We made this dish with classic Italian notions of simplicity and speed at its heart. The sun-dried tomatoes used in this recipe are made from fresh tomatoes that are left for around ten days in the sun and lose roughly 90% of their water. This process intensifies their flavour so that even a couple will add a burst of sweet, intense flavour to your dinner. Buon appetito!

Tags:VeggieSpicyHealthy
Allergens:GlutenMilkEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Onion

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

2 tbsp

Sundried Tomatoes

1 unit(s)

Aubergine

¼ tsp

Chilli Flakes

180 grams

Wholewheat Tagliatelle

(ContainsGluten)

1 tin(s)

Chopped Tomatoes

3 tbsp

Hard Cheese (Italian Style)

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2259.36 kJ
Energy (kcal)540 kcal
Fat10.0 g
of which saturates4.0 g
Carbohydrate87 g
of which sugars18.0 g
Protein22 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Baking Tray
Pan
Instructionsarrow up iconarrow up icon
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1

Pre-heat your grill to high. Boil a large pot of water. Peel and finely chop the onion and finely chop the parsley. Place the flat side of a large knife on the garlic and press down firmly to release the skin. Remove the skin and then finely chop both the garlic and the sun-dried tomatoes.

2

Slice the aubergine in half lengthways. Slice each half lengthways again into four long strips. Remove the white spongy parts with your knife. Now chop the aubergine widthways into 1cm chunks.

3

Mix your aubergine with a splash of olive oil and a pinch of salt and spread on a baking tray. Put this on the shelf closest to the grill and cook for around 15 mins, or until it is soft and slightly crispy around the edges.

4

In a non-stick frying pan, fry your onion, garlic, sun-dried tomatoes and chilli flakes in a splash of olive oil on medium heat until the onion is soft. This should take around 5 mins - be careful not to let the ingredients burn.

5

Cook the tagliatelle in the boiling water with a pinch of salt for around 11 mins, or until ‘al dente’, then drain. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.

6

Add the tinned tomatoes to your garlic and onion mixture, together with a few grinds of black pepper to taste. Let the mixture bubble on medium-low heat for around 5 mins, until you have a nice thick sauce.

7

Once your sauce has thickened up and your aubergine is cooked, stir it into your sauce.

8

Next, drop in your pasta. If you’re feeling up to the task, then toss the ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir the ingredients instead. Taste for seasoning, and add a bit more salt or pepper if needed. Sprinkle over your parsley and the grated cheese. Voila!