aubergine-linguine-with-chilli-a-4d455ada.pdf

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Aubergine Tagliatelle with Chilli and Sun-Dried Tomato
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!
30 mins
veggie
healthy
spicy
4 of your
5 a day
Onion (1)
Flat Leaf Parsley
(1/2 bunch)
Garlic Clove (2)
Sun-Dried Tomatoes
(30g)
Aubergine
(1)
Chilli Flakes (a pinch)
Wholewheat Tagliatelle
(180g)
Chopped Tomatoes
(1 tin)
Hard Italian Cheese
(40g)
2 PEOPLE INGREDIENTS
•
Onion, chopped
•
Flat Leaf Parsley, chopped
•
Garlic Clove, chopped
•
Sun-Dried Tomatoes, chopped
•
Aubergine, chopped
Allergens:
Gluten, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
540 kcal / 2241 kJ
87 kcal / 363 kJ
Fat
10 g
2g
Sat. Fat
4g
1g
Carbs
87 g
14 g
Sugar
18 g
3g
Protein
22 g
4g
Salt
3g
0g
1
1/2 bunch
2
30g
1
•
Chilli Flakes
•
Wholewheat Tagliatelle
•
Chopped Tomatoes
•
Hard Italian Cheese
a pinch
180g
1 tin
40g
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Sun-dried tomatoes first came about
so that tomatoes could be enjoyed and
provide valuable nutrition in the winter,
when historically it was difficult or
impossible to grow fresh produce.
1
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.
1
Pre-heat your grill to high. Boil a large pot of water. Peel and finely chop the
four long strips. Remove the white spongy parts with your knife. Now chop the
aubergine
widthways into 1cm chunks.
2
Slice the
aubergine
in half lengthways. Slice each half lengthways again into
3
Mix your
aubergine
with a splash of
olive oil
and a pinch of
salt
and spread on a
4
In a non-stick frying pan, fry your
onion, garlic, sun-dried tomatoes
and
chilli
5
Cook the
tagliatelle
in the boiling water with a pinch of
salt
for around 11
2
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.
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.
4
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.
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.
6
Add the
tinned tomatoes
to your
garlic
and
onion mixture,
together with a few
7
Once your sauce has thickened up and your
aubergine
is cooked, stir it into your
8
Next, drop in your
pasta.
If you’re feeling up to the task, then toss the
sauce.
7
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!
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