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- Tagliatelle with Eggplant
- (Tagliatelle Alle Melanzane)
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- Ingredients:
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- 2 eggplants, thinly sliced
- 9 oz (250 grams) tomatoes, peeled and chopped
- 10 fresh basil leaves
- 6 tablespoons extra virgin olive oil
1 garlic clove
10 oz (275 grams) fresh tagliatelle pasta
3 and 1/2 oz (100 grams) firm ricotta cheese, freshly grated
Salt and pepper
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- Directions:
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- Heat 4 tablespoons of the olive oil in a frying pan.
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- Add the eggplant slices and cook over a medium heat for 8-10 minutes until golden brown all over.
Heat the remaining olive oil in a saucepan.
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- Add the tomatoes and garlic and cook over a low heat for about 10 minutes.
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- Remove and discard the garlic.
Remove the pan from the heat and season with salt and pepper.
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- Chop one of the basil leaves and stir in.
Cook the tagliatelle pasta in a large pan of salted, boiling water until 'al dente', then drain and place in a warm serving dish.
Cover with the ricotta, then spoon the tomato sauce over it.
Top with the eggplant slices and sprinkle with the remaining basil. Serves 4.
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- That's it!
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