Tagliatelle With Eggplant, Peppers, and Plum Tomatoes

Emilia-Romagna is found in northeastern Italy. It particularly is known as the location of the oldest university in western Europe: The University of Bologna. But it also is renowned for its architecture, automobiles, cuisine, football, and Renaissance cities.

The Marches borders Emilia-Romagna to the southeast. Historically, it is a less affluent region within Italy's prosperous north. Traditionally, it is considered one of the peninsula's agricultural regions.

But the Marches now is characterized as one of Italy's changing regions. It still is known for its agriculture and traditional crafts. But it also is respected worldwide as a leader in the following lucrative regards:

• Footwear;
• Furniture;
• Household appliances;
• Leather goods;
• Paper;
• Petrochemicals;
• Shipbuilding.

The changing region of the Marches also holds dear another lucrative industry: pasta-making. In

this regard, the entrepreneurs and inhabitants of the Marches particularly love their tagliatelle.

They share this culinary devotion with their neighbors to the north, in Emilia-Romagna.

17.6 ounces tagliatelle pasta, consisting of:

• 8.8 ounces egg tagliatelle + 8.8 ounces spinach tagliatelle

3 Tablespoons oil: EVOO or sunflower

1 medium red onion, chopped or sliced

2 garlic cloves, minced

1 can (14 ounces) Strianese whole peeled D.O.P. San Marzano tomatoes

• Or:  substitute 3 - 4 fresh plum tomatoes, chopped

1 large eggplant, cut into strips

3 peppers, sliced or diced

• suggestion:  one of each color: green, red, yellow

1 Tablespoon fresh chopped parsley

1/2 teaspoon freshly ground black pepper

1/2 teaspoon white pepper

1 package (about 5 ounces) baby arugula leaves

• Note: This is optional but really not to be missed; it accessorizes this recipe perfectly and flavorfully.

Parmigiano-Reggiano grated cheese, sprinklings according to taste

• Note: Parmigiano-Reggiano is produced primarily in Emilia-Romagna but also in the neighboring northern region of Lombardia.

1. In a large pot bring water to a boil. 

• Add tagliatelle and cook until al dente (usually 6-7 minutes).

2. While the pasta is cooking, in a medium or large skillet heat oil over medium heat.

• Add red onion and garlic. Stir occasionally until the onion softens, about 3 minutes.
• Add eggplant, tomatoes, peppers, and seasonings. Stir occasionally until thoroughly heated, about 3 minutes.
• Reduce heat to simmer and return to tagliatelle, which should be close to or at al dente.

3. Drain tagliatelle into a colander.

• Note: I have a colander-pot set which I use so that the pasta water is then reserved for stews or allowed to cool and then is used to water house and garden plants, which really thrive.
• Return tagliatelle to its cooking pot.
• Add ingredients from the skillet and lightly combine.
• Note: Add arugula, if including in this recipe, and toss lightly.

Serve hot.

Provide grated Parmigiano-Reggiano cheese for sprinkling, if desired by diners.

Eggplant displays a variety of skin colors other than dark purple or reddish purple. One of my favorite variations substitutes other eggplant colors, which range from white to yellow or green or bicolored striping. converts this recipe into a meat dish by replacing eggplant with prosciutto di Parma or di San Daniele. Also for this variation arugula is replaced with baby spinach leaves.

While not providing the color contrast of eggplant, zucchini easily accommodates to this recipe.

Any pasta can substitute well for tagliatelle. My favorite substitutions include such ribbon pastas as fettuccine, linguine and pappardelle. For example, sweet red onion fettuccine brings flavorful color to the salad.