Tomato, Aubergine, Green Olive and Goat’s Cheese Tagliatelle
Serves: 4
Try MasterChef winner Dhruv Baker’s tomato, aubergine, green olive and goat's cheese tagliatelle dish for your supper tonight. It’s simple, tasty and super quick to cook – all part of Sainsbury’s Little Twists campaign for revamping mid-week meals
Ingredients:
250-300g uncooked tagliatelle3 tbsp light olive oil
1 large aubergine, cut into 2-3cm cubes
1 tsp fennel seeds
1 small red onion, finely chopped
2 cloves garlic, sliced
1 tbsp red wine vinegar
100g pitted green olives
2 tbsp rinsed capers
1/2 a tin of chopped tomatoes
1 x small bunch fresh parsley, finely chopped
50g crumbly vegetarian goat’s cheese
Salt and pepper
Extra virgin olive oil
method:
- Bring a large pan of salted water to the boil.
- Add the tagliatelle and cook as per the on-pack instructions (remember to drain and set aside if the sauce hasn't finished cooking).
- While the pasta is cooking, heat the light olive oil in a saucepan or large frying pan and add the aubergine on a medium heat. Cook for about 5 minutes then add the fennel, red onion and garlic and cook for a further 5 minutes.
- Add the vinegar, olives and capers and cook for a further 5 minutes then add the tomatoes and allow to simmer for 10 minutes.
- Scatter over the parley, season, then stir the pasta into the sauce, crumble over the goats cheese and drizzle with the extra virgin olive oil.
