How To Make Restaurant-Worthy Pasta Dishes At Home | SheerLuxe

Ingredients

• 250g of fresh or dried tagliatelle
• 2 courgettes, cut into long strips
• 1 garlic clove, peeled
• 150g of basil leaves
• 75g of pine nuts, preferably Mediterranean
• 100g of parmesan cheese, freshly grated
• 5 tbsp of extra virgin olive oil
• Sea salt and freshly ground black pepper
• 6 tbsp of olive oil
• 2 large aubergines, cut into discs 1cm thick
• 1 garlic clove, finely sliced
• 1 x 400g can of chopped tomatoes
• 8 basil leaves, torn
• A pinch of dried chilli flakes
• 250g of fresh tagliatelle (or dried egg tagliatelle)
• 75g of pecorino cheese, grated
• 400g of dried spaghetti or linguine
• 80g of white cooked and picked crab meat
• 80g of brown cooked and picked crab meat
• 1 chilli, deseeded and finely chopped
• 1 tbsp of parsley, finely chopped
• 1 tbsp of olive oil
• 2 tbsp of lemon juice
• 50g of unsalted butter
• Salt and pepper