In this recipe the pasta, along with the other ingredients – aubergines, tomatoes, Mozzarella amongst other things – are finished off for a few minutes in the oven. You could, however, use the grill instead: place the baking dish for 10 minutes under a pre-heated grill 3-4 inches (7.5-10 cm) away from the heat. But you will have to keep an eye on it and if it browns too quickly, place a piece of foil loosely over the top and increase the time to 15 minutes.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from One is Fun!
Begin by dicing – but not peeling – the aubergine into approximately 1 inch (2.5 cm) dice, place these in a colander, sprinkle with salt, then cover them with a plate weighted down with scale-weights or similar.
Leave them for 20 minutes then squeeze them dry in a clean tea-cloth (this is to get rid of their excess moisture).
Now heat the oil in a heavy-based pan and fry the onion gently in it to soften for 5 minutes before adding the drained aubergine. Carry on cooking for another 5 minutes then stir in the chopped tomatoes, garlic, basil and tomato purée.
Season with salt and pepper then cover the pan and continue to cook for a further 20 minutes until the mixture has reduced to a sauce-like consistency. Then stir in the chopped olives and taste to check the seasoning.
While that's happening, cook the tagliatelle in plenty of salted boiling water (with a few drops of oil added to it) for 8 minutes.
Drain it thoroughly, then return it to the hot pan and toss it with the butter, half the Parmesan and all the diced Mozzarella.
Season with salt and pepper, then spread the pasta in a small baking-dish, cover it with the sauce and sprinkle with the remaining Parmesan.
Bake in the pre-heated oven for 10 minutes and serve straight away.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
Sometimes the simplest recipes are the best: this one is also brilliant if you're eating cheaply as the ingredients are all very economical and you'll probably have them in the storecupboard already.
Another treat for vegetarians: the simplicity of this cheap-to-make recipe belies the sheer pleasure in eating it. As so often with Italian food, it takes just a few ingredients to make something really special.
For strict vegetarians, exclude the anchovies.
Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.
Plenty of Italian influence in this wonderfully ingenious recipe…as we all know, ham and cheese are made for each other, so simply add polenta for a quick and easy supper dish.
If you want to make pesto in advance - cover it with cling film, making sure it actually touches the surface of the sauce. You can keep it in the fridge for a week.
A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
Light and fresh with zingy citrus and herbs: what more could you want from a veggie pasta dish when you're hungry but don't have much time to cook?
A great way of serving pasta to vegetarians: the pine nuts and sultanas give it an almost Sicilian feel, while the purple sprouting broccoli is a brilliant way to enjoy the all-too-short season of this green vegetable.
Hot weather demands food that is packed with gusty flavours and this wonderful pasta recipe made with garlic, anchovies and capers won't disappoint!
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
This is a great pasta dish for dieters as there's very little fat involved... and you won't have to sprinkle lots of cheese on it either as the flavours are pronounced enough without it.
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.
Crunchy walnuts marry extremely well with creamy pasta sauces and add plenty of texture. This walnut version is a real winner that will go down a treat with vegetarians.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie, which will provide you with just the right quantity of cooked minced beef.
Bought tortelloni is jazzed up with the addition of leeks and Gorgonzola, to create a handsome and filling supper dish.
Most Popular recipes
04 Jul 2015 21:04
Galvanina Week 2
03 Jul 2015 17:41
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
03 Jul 2015 16:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30