Tomato, aubergine, courgette and mozzarella tagliatelle
(from Elyce123’s recipe box)
Source: delicious. January 2005
Prep time: 5 minutes
Cook time: 20 minutes
Serves 2 people
Categories: January
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 courgette, roughly diced
- 1 small aubergine, roughly diced
- 1 garlic clove, crushed
- 290g jar whole cherry tomato and basil sauce (such as Sacla)
- 150g egg tagliatelle
- 75g mozzarella, drained and diced
- small fresh basil leaves, to serve
Directions
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Put a large pan of salted water on to boil.
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Heat the olive oil in a large frying pan over a medium-high heat. Add the courgette and aubergine and cook, stirring, for 5 minutes. Add the crushed garlic and cook for 1 minute. Add the tomato sauce, then half-fill the jar with water and add to the pan. Bring to a simmer and cook for 8-10 minutes, until the vegetables are just tender. Season to taste.
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Meanwhile, cook the tagliatelle according to packet instructions. Remove from the heat, drain, and return to the pan. Stir the mozzarella into the hot sauce until it begins to melt and becomes stringy, then tip over the pasta. Toss together and divide between warm plates. Sprinkle with basil leaves to serve.