Description
Silky tagliatelle tossed with golden sautéed aubergine, rich tomato sauce, and finished with finely grated salted ricotta and fresh basil. A comforting vegetarian pasta that feels rustic, balanced, and deeply satisfying.
Ingredients
Scale
- 400 grams dried tagliatelle
- 2 medium aubergines, about 600 grams total, cut into 2 cm cubes
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 400 grams canned crushed tomatoes
- 120 grams salted ricotta, finely grated
- 10 fresh basil leaves, torn
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Toss the aubergine cubes with a pinch of salt and let sit for 15 minutes, then pat dry.
- Heat olive oil in a wide skillet over medium heat. Cook the aubergine in batches for 8 to 10 minutes until golden and tender. Remove and set aside.
- In the same skillet, add chopped garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, then return the aubergine to the pan.
- Cook the tagliatelle according to package instructions, about 8 to 10 minutes, until al dente. Reserve 1/4 cup of pasta water, then drain.
- Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Sprinkle grated salted ricotta over the hot pasta and fold gently so it softens slightly. Add torn basil leaves and serve immediately.
Notes
- Cook aubergine in batches to ensure proper browning.
- Reserve pasta water to help the sauce cling to the tagliatelle.
- Adjust salt after adding the ricotta since it is naturally salty.
- Serve in warm bowls for the best texture and flavor.