Sun-Kissed Tagliatelle with Olives, Grilled Eggplant & Tomatoes
- Eliane Muskus
- 2 days ago
- 2 min read
A Simple Yet Soulful Fresh Pasta Dish Inspired by the Heart of Southern Italy
There’s something about the scent of grilled eggplant and the tang of olives that instantly transports you to a sun-drenched Italian terrace. This dish is a celebration of southern flavors—earthy, briny, and full of warmth.
I remember mornings at the market, where baskets of glossy eggplants and plump olives glistened in the sun. This pasta is born from those memories. It's not fussy. It’s generous, honest, and made to be shared—the way Italians do best. Fresh pasta wraps around grilled vegetables and juicy tomatoes, absorbing every note of olive and herb. It’s a dish you can make on a quiet evening and serve proudly.
Tagliatelle with Olives, Grilled Eggplant & Tomatoes
Serves: 2–3
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
250g fresh tagliatelle (or store bought) Find the recipe for making fresh pasta on this blog.
1 medium eggplant, sliced into thin rounds
1 cup cherry tomatoes, halved
1 cup black olives, pitted (my preference: Kalamata olives)
2 garlic cloves, finely sliced
2 tbsp extra virgin olive oil, plus more for grilling
1 handful fresh parsley or basil, chopped
Salt and freshly cracked black pepper
Optional: pinch of chili flakes or lemon zest for extra zing
Instructions:
1. Grill the Eggplant:
Brush eggplant slices with olive oil and grill on a hot grill pan or in a skillet until golden and soft (about 3–4 minutes per side). Set aside.
2. Sauté the Base:
In a large sauté pan, heat 2 tbsp olive oil. Add garlic and cook over medium heat until just fragrant. Add cherry tomatoes and a pinch of salt. Let them blister and soften for 5–6 minutes.
3. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook fresh tagliatelle for 2–3 minutes, until al dente. Drain, reserving a small cup of the pasta water.
4. Combine:
Add grilled eggplant and olives to the tomato sauce. Gently fold in the cooked pasta, adding a splash of pasta water if needed. Toss until everything is glossy and well coated.
5. Finish & Serve:
Taste for seasoning. Finish with parsley, a drizzle of extra virgin olive oil, and, if you like, a touch of chili or lemon zest.
Serve immediately, with a crisp white wine or a chilled rosé.
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