Eggplant Tagliatelle

Here is a recipe for making delicious eggplant tagliatelle with an Italian twist.

Ingredients

• 320 g of tagliatelle
• 2 medium eggplants
• 2 cloves of garlic
• 400 g of canned peeled tomatoes or fresh cherry tomatoes
• 100 g of salted ricotta (or Parmesan if you prefer)
• Extra virgin olive oil
• Fresh basil
• Salt
• Pepper

Preparation

1. Start by washing the eggplants, cut them into cubes, and put them in a colander with a little bit of coarse salt for about 30 minutes to lose their bitterness.
2. In the meantime, fry the garlic cloves in extra virgin olive oil in a large pan. Once golden, remove the garlic and add the rinsed and dried eggplants. Let them sauté until they are golden brown.
3. Add the peeled tomatoes, crushing them if they are whole, or add the cherry tomatoes cut in half. Season with salt and pepper, and let cook for about 15-20 minutes on medium-low heat until the sauce has reduced.
4. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until they reach the desired doneness. Drain them al dente and reserve some of the cooking water.
5. Pour the tagliatelle into the pan with the eggplant sauce and mix well to blend the flavors. If the sauce is too thick, add a little cooking water to make it creamier.
6. Serve the hot tagliatelle, finishing with torn fresh basil and a generous sprinkling of grated salted ricotta or Parmesan.

Curiosity

Tagliatelle is a very popular pasta shape in Italy, particularly in Emilia-Romagna. Traditionally, they are prepared with a dough of eggs and flour and served with hearty sauces. The combination with eggplants allows you to enjoy a summer and Mediterranean dish, which combines fresh pasta with a very versatile vegetable.