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Aubergine Tagliatelle

Aubergine Tagliatelle

with Chilli and Sun-Dried Tomatoes

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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!

Allergens:Cereals containing GlutenMilkEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

20 grams

Sundried Tomatoes

1 unit(s)


½ tsp

Chilli Flakes

180 grams

Wholewheat Tagliatelle

(ContainsCereals containing Gluten)

1 tin(s)

Chopped Tomatoes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate73 g
of which sugars16.0 g
Protein22 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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 slice into half moons.


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 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!