Tagliolini Alla Novma


2 tablespoons olive oil

1 large aubergine, diced

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

1 pinch dried oregano

400g fresh tomatoes, roughly chopped, or

400g tinned chopped tomatoes

1 tablespoon balsamic vinegar

200ml water

400g dried tagliatelle pasta

1 small bunch fresh basil, roughly chopped

50g fresh vegan pecorino or vegan mozzarella cheese shavings


1.heat the oil in a large saucepan, and fry the aubergine for 5 minutes until it starts to brown and soften.

2.Add the shallots, garlic, chilli and oregano, and cook for a few minutes more.

3.Stir in the tomatoes and balsamic vinegar, and 200ml of water, simmer gently for 15 minutes-until the tomatoes are really soft, and the sauce is reduced and thickened.

4.While the sauce is cooking, bring a large pan of water to the boil and cook the tagliolini according to the packet instructions.

5.Drain the pasta and return to the pan. Add the sauce and chopped basil, and toss well into the pasta. Serve with vegan pecorino shaving or vegan mozzarella cheese.

due to allergies to aubergine, I replaced it with spinach, still taste delicious without the aubergine.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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