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Roman recipes

Santa Brigida tagliolini rolls


240 g tagliolini pasta
600 g tomatoes
2 long aubergines
extra virgin olive oil
salt and pepper
parmesan cheese

Make a light sauce with tomatoes, olive oil, onion and basil. Slice the aubergines lengthways, put them in the oven with some oil, salt and pepper, at 180°C for about 10 -15 minutes. Boil the tagliolini pasta in hot water and pour the sauce on them. Lay out the slices of aubergine, putting the pasta on each one, and then roll up the slices. Place them on a greased Pyrex-dish and cover everything with sauce and Parmesan cheese, then cook for 5 minutes at 170°C.