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Recipe for the Weekend: Tagliatelle With Aubergine, Tomato and Chilli

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THEO RANDALL
PA

This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked.

The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!

Ingredients - Serves Two

1 large pale aubergine ( cut into 2 cm chunks)

1 tin chopped Italian tomatoes

1 clove of garlic ( finely sliced)

6 leaves of fresh basil

2 tblsp of olive oil

150g dried or fresh tagliatelle

Method

In a pot of boiling salted water boil the aubergines (with a smaller lid than the pan on top to keep the aubergines from floating) until you can put a knife through. Remove from saucepan and drain into colander and leave for a couple of minutes to cool. Remove and place on kitchen paper so you absorb any excess moisture.

In a non-stick frying pan add the olive oil and garlic chilli then add the aubergines and cook gently until the aubergines go a light golden colour but don't cook for more than 8 minutes.

Add the tinned tomatoes and cook gently for a further 8 minutes. Season and add ripped fresh basil.

In a pot of boiling salted water cook the tagliatelle for 2-3 minutes then remove from the water directly in to the frying pan with the aubergine and tomato. Add a spoonful or two of pasta water and toss altogether. Serve with freshly grated parmesan and black pepper. Enjoy!

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