Delicate gluten-free tagliatelle pasta

Serves 4

350 g gluten-free tagliatelle pasta
3 large aubergines
1 tin of peeled tomatoes
1 onion
extra virgin olive oil
salt, pepper
chopped parsley

Instructions

Dice the aubergines, lightly sprinkle them with salt and place them in a bowl to draw out the moisture. Fry the chopped onion in a pan with the oil, then add the aubergines and the tomatoes crushed with a fork.

Add salt, pepper and cook for 20-30 minutes until the sauce has reduced down.

Boil the tagliatelle pasta and cover it with the sauce, adding a drizzle of oil and a sprinkling of parsley.