Aubergine Tagliatelle

Name: Aubergine Tagliatelle with Chilli and Sun-Dried Tomato
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; ½ Flat Leaf Parsley; 2 Garlic Clove; 20 Sundried Tomatoes; 1 Aubergine; ½ Chilli Flakes; 180 Wholewheat Tagliatelle; 1 Chopped Tomatoes; 40 Grated Hard Italian Style Cheese

with Chilli and Sun-Dried Tomato

Recipe Development TeamPublished on June 14, 2017

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Sun-dried tomatoes really do bring a taste of sunshine to any dish you add them to. Their flavour is intense so a little goes a long way. Here they combine with grilled aubergine and whole wheat tagliatelle for a plateful of rustic, summery charm. Enjoy!

Tags:

Spicy

•Veggie

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Flat Leaf Parsley

Garlic Clove

Sundried Tomatoes

Aubergine

(May contain traces of: Celery)

Chilli Flakes

180

Wholewheat Tagliatelle

(Contains: Cereals containing gluten)

Chopped Tomatoes

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kJ)1987 kJ

Energy (kcal)475 kcal

Fat7 g

of which saturates3 g

Carbohydrate73 g

of which sugars16 g

Protein22 g

Salt4 g

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

Utensils

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Baking Dish

•Pan

•Strainer

•Bowl

Cooking Instructions and Tips

Preheat your grill to high and put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the shallot. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Halve the aubergine lengthways and chop into 1cm chunks.

Put the aubergine on a baking try and drizzle over a little oil. Season with salt and spread out evenly. Pop under your grill and cook until soft, golden brown and crispy round the edges, 12-15 mins. Turn halfway through cooking.

Put a splash of olive oil in a frying pan on medium heat. Add the shallot, garlic, sundried tomatoes and a pinch of chilli flakes. TIP: Some like it hot, but if that's not you just go very easy on the chilli! Cook until the shallot is soft, about 4 mins.

Add the tagliatelle to your pan of boiling water and cook until ‘al dente’, about 11 mins. 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. When done, drain in a colander.

Add the diced tomatoes to the garlic and shallot mixture. Season with salt and black pepper. Let the mixture simmer on medium-low heat for around 5 mins, until you have a nice thick sauce. Then stir in the grilled aubergine.

Combine the pasta and sauce and toss together. Taste for seasoning and add a bit more salt or black pepper if needed. Serve in bowls, sprinkled with parsley and the hard Italian cheese. Buon appetito!