Filter
Reset
Sort ByRelevance
GRAMZ
Tagliatelle with aubergine sauce
Simple Italian tagliatelle with aubergines and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines into slices of 1 cm and cut them into small dice.
-
Put them in a colander and sprinkle them with salt. Spoon well and leave it for half an hour. Rinse the blocks and dry them in a clean cloth.
-
Bring a large pot of water with salt to the boil.
-
Heat the oil in a frying pan and fry the eggplant cubes light brown.
-
Add the onion and the garlic and fry for a few more minutes.
-
Add the tomato puree and cubes and bring to the boil. Let the sauce simmer uncovered for about 10 minutes. Season with salt and pepper.
-
Meanwhile, cook the tagliatelle al dente and drain. Scoop the tagliatelle through the sauce and serve with grated cheese.
-
30 minMain dishcod fillet, flour, egg, Sesame seed, butter, baby potatoes, sprouts, Cherry tomatoes,sesame fish with brussels sprouts and potatoes
-
20 minMain dishgnocchi di patate, peeled walnuts, whipped cream, gorgonzola, roasted peppers, mixed salad, salad dressing balsamic,gnocchi with walnuts and gorgonzola
-
25 minMain dishmixed mushrooms, olive oil, fresh rosemary, garlic, Parma ham, snow peas, penne, Pecorino,penne with snow peas
-
30 minMain dishonion, olive oil, tomato cubes, vegetable stock, vegetable mix, bean mix, half-to-half-chopped, nutmeg, fresh chives, mature cheese,minestrone soup with meatballs
Nutrition
590Calories
Sodium0% DV0g
Fat28% DV18g
Protein36% DV18g
Carbs28% DV84g
Fiber0% DV0g
Loved it