This easy and delicious Jamie Oliver Pasta Aubergine is a perfect quick meal packed with rich, tomato-based sauce and golden, crispy aubergine. With creamy ricotta and fresh basil, it’s a simple yet satisfying dish. You can easily adjust the recipe using what you have on hand for a comforting dinner.
Ingredients Needed
- 1 small onion
- 2 cloves of garlic
- ½ a bunch of fresh basil
- 2 aubergines (about 500g / 1 lb)
- 4-6 tablespoons olive oil
- 1 x 400g tin of quality chopped tomatoes (14 oz)
- 500g (1 lb 1.8 oz) dried rigatoni
- 80g (2.8 oz) ricotta cheese
How To Make Pasta Aubergine
- Prepare the vegetables: Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergines into 2cm (¾-inch) slices.
- Cook the sauce base: Heat 3 tablespoons of olive oil in a pan and sweat the onion, garlic, and basil stalks for 7 minutes, until softened. Add the chopped tomatoes, season well with salt and pepper, and bring to a steady simmer. Let it cook for about 20 minutes.
- Fry the aubergines: While the sauce is simmering, heat the remaining oil in a pan and fry the aubergine slices until golden brown. Stir the fried aubergine into the tomato sauce, along with most of the chopped basil leaves.
- Cook the pasta: Meanwhile, cook the rigatoni according to the package instructions, then drain and stir it through the tomato and aubergine sauce.
- Serve: Divide the pasta between plates, crumble over the ricotta cheese, and scatter the reserved basil leaves on top before serving.
Recipe Tips
- Use firm aubergines: Choose aubergines that are firm and shiny, as they cook better and absorb the oil and sauce without becoming too mushy.
- Don’t skip frying the aubergine: Frying the aubergine slices until golden adds a delicious, crispy texture and depth of flavor to the dish.
- Season the sauce well: Taste the tomato sauce as it simmers, and be sure to add enough salt and pepper to bring out the rich flavors of the tomatoes.
- Serve immediately: This dish is best enjoyed right after mixing the pasta and sauce, as the pasta absorbs the sauce perfectly when hot.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Aubergine cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: You can freeze Pasta Aubergine for up to 1 month. Once cooled, place it in a freezer-safe container. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a little olive oil or water in a pan over medium heat for about 5-7 minutes, stirring occasionally, until the Pasta Aubergine is heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 340g)
- Calories: 509.5
- Total Fat: 15.6g
- Saturated Fat: 2.9g
- Total Carbohydrate: 78.9g
- Dietary Fiber: 3.4g
- Sugars: 9.4g
- Protein: 18.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Al Limone
- Jamie Oliver Pasta And Peas
- Jamie Oliver Pasta Primavera
- Jamie Oliver Pasta Puttanesca
Jamie Oliver Pasta Aubergine
Description
This easy and delicious Jamie Oliver Pasta Aubergine is a perfect quick meal packed with rich, tomato-based sauce and golden, crispy aubergine. With creamy ricotta and fresh basil, it’s a simple yet satisfying dish. You can easily adjust the recipe using what you have on hand for a comforting dinner.
Ingredients
Instructions
- Prepare the vegetables: Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergines into 2cm (¾-inch) slices.
- Cook the sauce base: Heat 3 tablespoons of olive oil in a pan and sweat the onion, garlic, and basil stalks for 7 minutes, until softened. Add the chopped tomatoes, season well with salt and pepper, and bring to a steady simmer. Let it cook for about 20 minutes.
- Fry the aubergines: While the sauce is simmering, heat the remaining oil in a pan and fry the aubergine slices until golden brown. Stir the fried aubergine into the tomato sauce, along with most of the chopped basil leaves.
- Cook the pasta: Meanwhile, cook the rigatoni according to the package instructions, then drain and stir it through the tomato and aubergine sauce.
- Serve: Divide the pasta between plates, crumble over the ricotta cheese, and scatter the reserved basil leaves on top before serving.
Notes
- Use firm aubergines: Choose aubergines that are firm and shiny, as they cook better and absorb the oil and sauce without becoming too mushy.
- Don’t skip frying the aubergine: Frying the aubergine slices until golden adds a delicious, crispy texture and depth of flavor to the dish.
- Season the sauce well: Taste the tomato sauce as it simmers, and be sure to add enough salt and pepper to bring out the rich flavors of the tomatoes.
- Serve immediately: This dish is best enjoyed right after mixing the pasta and sauce, as the pasta absorbs the sauce perfectly when hot.
Jamie Oliver Pasta Aubergine