Tagliolini Alla Novma

on

Ingredients:

2 tablespoons olive oil

1 large aubergine, diced

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

1 pinch dried oregano

400g fresh tomatoes, roughly chopped, or

400g tinned chopped tomatoes

1 tablespoon balsamic vinegar

200ml water

400g dried tagliatelle pasta

1 small bunch fresh basil, roughly chopped

50g fresh vegan pecorino or vegan mozzarella cheese shavings

Method:

1.heat the oil in a large saucepan, and fry the aubergine for 5 minutes until it starts to brown and soften.

2.Add the shallots, garlic, chilli and oregano, and cook for a few minutes more.

3.Stir in the tomatoes and balsamic vinegar, and 200ml of water, simmer gently for 15 minutes-until the tomatoes are really soft, and the sauce is reduced and thickened.

4.While the sauce is cooking, bring a large pan of water to the boil and cook the tagliolini according to the packet instructions.

5.Drain the pasta and return to the pan. Add the sauce and chopped basil, and toss well into the pasta. Serve with vegan pecorino shaving or vegan mozzarella cheese.

due to allergies to aubergine, I replaced it with spinach, still taste delicious without the aubergine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s