🍝 Mediterranean pasta


This vibrant dish brings together the robust flavors of sautéed eggplant, tangy sun-dried tomatoes, and aromatic garlic, all tossed in a luscious tomato sauce infused with fresh basil. Served atop gluten-free pasta and garnished with pitted Kalamata olives, each bite is a tantalizing symphony of Mediterranean flavors that will transport you to a seaside trattoria in an instant. Simple yet sophisticated, it’s a celebration of fresh ingredients and timeless flavors, perfect for any occasion from a cozy dinner at home to a gathering with loved ones.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2-3



  • 200 g gluten-free tagliatelle
  • 1 small eggplant
  • 2 cloves of garlic
  • 8 sun-dried tomatoes
  • 150 g tomato sauce
  • 50 g Kalamata olives
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • 4 tbsp olive oil (for sautéing)
  • 2-3 tablespoons of water for the pasta

🌱How to prepare:

  1. Begin by sautéing cubed eggplant in a drizzle of olive oil until golden.
  2. Season with salt and pepper, then add minced garlic once the eggplant starts to brown.
  3. Introduce sliced sun-dried tomatoes to the pan, stirring to combine with the eggplant.
  4. While the vegetables cook, boil gluten-free pasta until al dente.
  5. Pour tomato sauce over the veggies in the pan, followed by fresh basil leaves, ensuring all flavors meld together.
  6. To enhance the sauce, incorporate pasta water into the pan, stirring until a rich sauce forms.
  7. Add the cooked pasta to the pan, then gently fold in pitted Kalamata olives for a burst of Mediterranean flavor.
  8. Thoroughly combine all ingredients, creating a harmonious blend of Mediterranean goodness.


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