John Myers
Tagliatelle with Aubergine and Pine Nuts
The perfect tagliatelle with aubergine and pine nuts recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Eggplant fresh
- 2 Pc. Cloves of garlic fresh
- 250 g Sieved tomatos
- 200 g Tagliatelle
- 40 g Pine nuts
- 2 tbsp Olive oil
- Basil leaves
- Salt
- Pepper from the grinder
- Wash the eggplant, dry it and cut lengthways into 1 cm wide strips. Cut these lengthways into thin strips. Peel the garlic and chop in to fine slithers. Heat the olive oil in a saucepan and fry the aubergines in strips for about 3-4 minutes. Add the garlic and tomato sauce and simmer over medium heat for about 5 minutes. Season with salt and pepper.
- Meanwhile cook the ribbon noodles according to the instructions on the packet. Roast the pine nuts in a coated pan until golden yellow and leave to cool on a plate.
- Pour the pasta into a colander and drain. Then carefully mix the pasta with the aubergine and tomato sauce and distribute it on the plates. Sprinkle with the pine nuts and garnish with chopped basil.
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