This easy Jamie Oliver Aubergine Pasta with just 5 ingredients is a quick, spicy dish that combines tender aubergines, fresh chillies, and juicy plum tomatoes. With wholewheat penne, it’s a simple, nutritious meal you can spice up to your liking. Perfect for busy days when you want something hot, delicious, and satisfying.
Ingredients Needed
- 12 fresh mixed-colour chillies
- 2 aubergines (500g / 1 lb total)
- 300g / 10.5 oz dried wholewheat penne
- 4 cloves of garlic
- 1 x 400g / 14 oz tin of quality plum tomatoes
How To Make Aubergine Pasta 5 Ingredients
- Make the Chilli Oil: Halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on medium-low heat and add the chillies to confit.
- Cook the Pasta and Aubergines: Meanwhile, bring a pan of salted water to a boil for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
- Prepare the Chilli Oil and Aubergines: Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil for future use). Chop the aubergine into 3cm / 1.2-inch chunks, add to the pan with a pinch of sea salt and black pepper, then increase the heat to high, stirring regularly.
- Fry Garlic and Make the Sauce: Cook the pasta according to the package instructions. While cooking, peel and finely slice the garlic, then fry with the aubergine for 2 minutes. Pour in the tomatoes, breaking them up with a wooden spoon, and add half a tin’s worth of water.
- Simmer and Serve: Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready. Taste and season to perfection. Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water if needed. Dish up and serve.
Recipe Tips
- Use ripe aubergines: Choose aubergines that are firm and shiny for the best texture and flavor. Overripe ones can be bitter and mushy.
- Don’t skip the chilli oil: The homemade chilli oil is key to adding depth of flavor. Keep extra for future meals.
- Cook pasta al dente: Make sure to cook the pasta just until it’s firm to the bite. It will absorb the sauce better and hold up nicely in the dish.
- Season in stages: Taste the sauce as it simmers and adjust seasoning with salt, pepper, and extra chilli oil to perfect the flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Aubergine Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: This pasta can be frozen. Let it cool first, then place in an airtight container or freezer bag. It will stay good for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a pan over medium heat and add a little olive oil or water. Add the pasta and stir occasionally until heated through, adding more water if the sauce thickens.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 346
- Total Fat: 9g
- Saturated Fat: 1.4g
- Total Carbohydrate: 57.3g
- Dietary Fiber: 7.1g
- Sugars: 9.5g
- Protein: 12.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Pasta
- Jamie Oliver Aubergine Lasagne
- Jamie Oliver Aubergine Parmigiana
- Jamie Oliver Lamb Madras Traybake
Jamie Oliver Aubergine Pasta 5 Ingredients
Description
This easy Jamie Oliver Aubergine Pasta with just 5 ingredients is a quick, spicy dish that combines tender aubergines, fresh chillies, and juicy plum tomatoes. With wholewheat penne, it’s a simple, nutritious meal you can spice up to your liking. Perfect for busy days when you want something hot, delicious, and satisfying.
Ingredients
Instructions
- Make the Chilli Oil: Halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on medium-low heat and add the chillies to confit.
- Cook the Pasta and Aubergines: Meanwhile, bring a pan of salted water to a boil for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
- Prepare the Chilli Oil and Aubergines: Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil for future use). Chop the aubergine into 3cm / 1.2-inch chunks, add to the pan with a pinch of sea salt and black pepper, then increase the heat to high, stirring regularly.
- Fry Garlic and Make the Sauce: Cook the pasta according to the package instructions. While cooking, peel and finely slice the garlic, then fry with the aubergine for 2 minutes. Pour in the tomatoes, breaking them up with a wooden spoon, and add half a tin’s worth of water.
- Simmer and Serve: Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready. Taste and season to perfection. Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water if needed. Dish up and serve.
Notes
- Use ripe aubergines: Choose aubergines that are firm and shiny for the best texture and flavor. Overripe ones can be bitter and mushy.
- Don’t skip the chilli oil: The homemade chilli oil is key to adding depth of flavor. Keep extra for future meals.
- Cook pasta al dente: Make sure to cook the pasta just until it’s firm to the bite. It will absorb the sauce better and hold up nicely in the dish.
- Season in stages: Taste the sauce as it simmers and adjust seasoning with salt, pepper, and extra chilli oil to perfect the flavor.
Jamie Oliver Aubergine Pasta 5 Ingredients