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

Tomato, Aubergine, Green Olive and Goat’s Cheese Tagliatelle Recipe: Veggie

Ingredients
Method

Ingredients:

250-300g uncooked tagliatelle

3 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.

Print Recipe www.sainsburys.co.uk