Saturday, July 31, 2021


I got this recipe from  konoba "Tilago" - restaurant on the island Dugi Otok, Croatia. It was the best vegetable pasta I have ever eaten. Thank you to "Tilago" for the inspiration and the opportunity to share the recipe on the blog. Depending on the season, this dish may taste different because it uses seasonal vegetables. The spices are also not strictly defined (I chose the ones I like best). However, the preparation scheme is the same each time.


(portion for four - six)
  • 3 tbsp of olive oil
  • 1 onion
  • 1 head of garlic
  • 1/2 tsp of salt
  • 1 tsp of oregano
  • 1 tsp of marjoram
  • a pinch of rosemary

  • 400 g of tomato passata
  • 1/2 tsp of salt
  • pepper

  • 180 g of eggplant
  • 180 g of red pepper
  • 130 g of yellow pepper
  • 500 g of zucchini

  • 500 g tagliatelle

  • parsley
  • nutritional yeast


  1. Fry the sliced ​​onion in olive oil (don't burn it). Add salt, oregano, marjoram, rosemary.
  2. Slice the garlic and add to the glazed onion. Cook for a while.
  3. Add the passata, salt and pepper. Cook for 5 minutes and set aside.
  4. Cut all vegetables into large pieces and grill them (in my case I used a grill pan).
  5. In the meantime,  cook pasta (al dente) according to the recipe on the package.
  6. Put the vegetables in the pan with the passata and mix them.
  7. Add cooked pasta and mix gently.
  8. Sprinkle the tagliatelle with parsley and nutritional yeast.


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