Tagliatelle with aubergine
“Tasty pasta in the true Italian tradition “
Method
Chop the onion and sauté it in the oil. Add the parsley, garlic and aubergine and sauté for around 10 minutes. Add the tomatoes and simmer for another 20 minutes. Add water if necessary. Boil the pasta in a large pot of salted water and drain. Combine the pasta with the sauce and sprinkle with the grated pecorino.
Ingredients
- 250 g Tagliatelle Schär, 400 g aubergine (cut into pieces), 1 onion, 250 g tomatoes (peeled and chopped), 1 tablespoon parsley (finely chopped), 1 clove of garlic (finely chopped), 3 tablespoons olive oil, salt, pepper, grated pecorino (Italian sheep’s cheese) to taste
analysis/100g
- protein
- 8,1 g
- fat
- 15,6 g
- carbohydrates
- 54,9 g
- Kcal
- 391
- Kj
- 1639
