No gluten option - pasta is replaced with GF pasta.
Bring a saucepan of water to the boil. Heat a frypan with oil over medium-high heat. Add chicken mince and cook for 5 minutes, breaking up lumps with a wooden spoon. Slice and add onion and 2 tsp oregano.
2. Add vegetables and simmer
Dice eggplant and capsicum. Add to pan with half of the thyme leaves (see notes) and crushed garlic. Cook until softened then stir in tomatoes (crush if needed), 1 tbsp balsamic vinegar and 1/2 tin water. Simmer semi-covered for 10 minutes.
3. Boil the pasta
Add pasta to the boiling water and cook according to packet instructions or until cooked al dente. Drain and rinse briefly.
4. Finish and plate
Add olives to sauce (see notes) and season with salt and pepper to taste. Serve over tagliatelle and top with more thyme leaves, to taste, and grated cheese.
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
You can leave the olives out and serve on the side.
No gluten option - pasta is replaced with GF pasta
Chicken mince, 600g
Red onion, 1
Small eggplant, 1
Red capsicum, 1
Thyme, 1/2 packet *
Garlic, 2 cloves
Tinned tomatoes, 400g
Tagliatelle pasta, 1 packet (250g)
Kalamata olives, 1 tub (100g)
Grated cheese, 1/3 packet (60g) *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, balsamic vinegar