Sunday, February 23, 2014

Tagliatelle with Chicken and Aubergine Tomato Sauce

Star Q

Besides Spaghetti Carbonara, another one of my kids favourite pasta dish is the simple Spaghetti with Tomato Sauce.  The only thing about this is, my kids prefer to have it not so simple by having the meatballs in their tomato sauce rather that minced meat.  And they often suggest (with praises to their dad's cooking so that they get their way!) that I make the meatballs myself rather than getting them from the freezer compartment of the supermarket! 

As usual, instead of meatballs, I made chicken meatballs.  And I also thought to make a little change in the tomato sauce, sort of to give the sauce a little body, by adding some aubergines into it!  Unfortunately, my kids fell out of favour for the aubergines but they ate the dish all the same, albeit with slightly less gusto!  Nevertheless, I enjoyed the sauce!  In fact I omitted the chicken meatballs and gave them all to my kids, much to their happiness!

For the meatballs :
  • 300g minced chicken meat
  • 1 piece bread, soaked in water until soft, squeeze out the water and shred
  • 1 clove garlic, chopped
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 olive oil

In a large bowl, mix all the ingredients (except the oil) together and form into balls (smaller than a ping pong ball)  Heat the oil in a pan, and fry the meatballs until half cooked and set them aside.  Don't throw away the oil.

For the sauce :
  • 1 large aubergine, cut into large dice
  • 1 400g can of tomatoes
  • 1 large onion chopped
  • 3 cloves garlic, minced
  • 1/2 tsp Italian seasoning
  • 1 tbs sugar
  • Black pepper and salt to taste

Reheat the oil used for frying the meatballs.  Fry the aubergine for about a minute then take them out and put on absorbent kitchen paper.  Add a little more oil if necessary, then saute the onion until soft and translucent.  Stir in the garlic followed by the tomato sauce.  Use the tomato can to measure half a tin of water and stir this into the sauce.  Bring the sauce to a boil, season with the salt, sugar and black pepper, and add in the aubergine and meatballs.  Turn the heat down and simmer sauce gently until aubergine cubes are soft and meatballs are fully cooked and the sauce thickened.

To serve :
  • Pre-boiled tagliatelle
  • Some grated parmesan cheese

Place some tagliatelle onto a place.  Spoon some of the sauce together with the aubergine and meatballs over the tagliatelle.  Sprinkle some grated parmesan cheese.  Serve hot.

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