“Fresh herb-laminated tagliatelle is tossed with a rich tomato sauce, smoky charred eggplant and sharp pickled red chillies, then finished with plenty of salty Pecorino Romano.”

Difficulty

Intermediate

Yield

Serves 6-8

Ingredient

1 batch herb-laminated hand-cut tagliatelle

Ingredients

2 red chillies, thinly sliced1/2 cup red wine vinegar2 teaspoons granulated sugar1/2 teaspoon salt

Ingredients

2 medium eggplants1/4 cup olive oil, divided1 small yellow onion, finely diced3 cloves garlic, thinly sliced1/2 teaspoon red pepper flakes1 can whole peeled tomatoes Salt, to taste Black Pepper, to taste

Ingredients

1 cup finely grated Pecorino Romano, plus more for serving1/2 cup reserved pasta cooking water, as needed Fresh basil or parsley, chopped

Equipment

Bowls, various sizesChef's knifeCutting boardLarge potLarge frying panBaking sheetParchment paperSmall potStrainerTongsWooden spoonLadleTasting spoonsClean dish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Place the sliced red chillies in a small heatproof bowl. Combine the red wine vinegar, sugar and salt in a small saucepan. Bring the mixture to a simmer, stirring until the sugar and salt have dissolved. Pour the hot pickling liquid over the chillies and set aside for at least 20 minutes. Drain the chillies just before serving, reserving a small amount of the pickling liquid.

Cut the eggplants into approximately 1‑inch pieces. Place them on the prepared baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and black pepper. Spread the eggplant into a single layer, leaving space between the pieces so they can char rather than steam.

Crush the tomatoes by hand or with the back of a wooden spoon and set aside.

Roast the eggplant for 20 – 25 minutes, turning once, until deeply browned around the edges and tender in the centre.

Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and cook for 4 – 5 minutes, stirring occasionally, until soft and translucent.

Add the garlic and red pepper flakes. Cook for another minute, being careful not to brown the garlic.

Add the crushed tomatoes and their juices to the pan. Season lightly with salt and black pepper. Bring the sauce to a gentle simmer and cook uncovered for 20 – 25 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

Fold the charred eggplant into the tomato sauce. Reduce the heat to low and keep the sauce warm.

Bring a large pot of generously salted water to a rolling boil. Add the tagliatelle and cook for 2 – 3 minutes, or until tender but still pleasantly firm. Before draining, reserve approximately ½ cup of the pasta cooking water.

Transfer the tagliatelle directly into the warm tomato and eggplant sauce. Add a splash of pasta cooking water and gently toss until the sauce evenly coats the ribbons.

Add the grated Pecorino Romano a little at a time, tossing continuously. Add more pasta water as needed to create a glossy, cohesive sauce. Taste and adjust the seasoning. If desired, add a small splash of the reserved chilli-pickling liquid for additional acidity and heat.

Divide the tagliatelle among warm bowls. Finish with the drained pickled red chillies, additional Pecorino Romano and fresh basil or parsley leaves.

Growing Chefs! Ontario Recipe

Hand-Cut Tagliatelle with Charred Eggplant, Tomato Sauce, Pickled Red Chillies and Pecorino Romano

Yield: Serves 6-8

Difficulty: Intermediate