Jamie Oliver Aubergine Pasta

If you’re after a cozy, flavour-packed dish that’s easy on effort but big on taste, you’ve got to try this Jamie Oliver Aubergine Pasta. It’s rich, rustic, and just a little bit spicy—the kind of pasta you can whip up midweek but still feel like you’ve treated yourself. The aubergines get all tender and golden, the tomato sauce is glossy and deep, and the whole thing is tied together with fresh basil and a generous grating of pecorino. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta

• 320g (11 oz) dried wholewheat spaghetti

For the Sauce

• 2 aubergines (eggplants), chopped into 2cm (¾ inch) chunks
• Olive oil, for cooking
• 3 cloves garlic, peeled and finely sliced
• ½ bunch (15g / ½ oz) fresh basil, leaves picked, stalks finely sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried chilli (red pepper) flakes
• 1 tablespoon baby capers
• 1 tablespoon red wine vinegar
• 1 x 400g (14 oz) tin of quality plum tomatoes
• Sea salt and black pepper, to taste

To Finish

• 50g (1¾ oz) pecorino cheese, finely grated
• Extra virgin olive oil, for drizzling

How To Make Jamie Oliver Aubergine Pasta

Prep the Aubergines:

Start by salting the chopped aubergines. Pop them into a colander, sprinkle with sea salt, and let them sit in the sink for 20 minutes. This draws out the moisture and any bitterness, giving you a better texture when cooked.

Get Everything Ready:

While the aubergines are doing their thing, finely slice the garlic and chop the basil stalks. Pick the basil leaves and set them aside for later. This is a great moment to put the pasta water on to boil too.

Season and Cook the Aubergines:

Once the aubergines have sat, rinse them well and pat them dry with kitchen paper. Toss them in a bowl with oregano, chilli flakes, a good glug of olive oil, and some salt and pepper. Then, heat a large frying pan over medium heat and cook them in a single layer until golden and soft—about 5 to 8 minutes. You might need to do this in batches depending on your pan size.

Build the Flavour:

Once the aubergines are golden, add a little more olive oil, then throw in the garlic, capers, and basil stalks. Let them sizzle for about 2 minutes until fragrant and just golden.

Make the Sauce:

Stir in the red wine vinegar and then add the plum tomatoes, breaking them up with the back of a spoon. Let this simmer on low heat for 15–20 minutes until thick and rich.

Cook the Pasta:

While the sauce is doing its thing, cook the wholewheat spaghetti in salted boiling water until al dente—about 8 minutes. Make sure to save a cup of the starchy pasta water before you drain it.

Combine Everything:

Add a splash of the reserved pasta water to the sauce to loosen it slightly. Then stir in half the pecorino, most of the basil leaves, and a drizzle of extra virgin olive oil. Season to taste.

Serve:

Toss the spaghetti through the sauce, adding more pasta water if needed to help everything cling beautifully. Divide into bowls, sprinkle with the remaining pecorino and basil leaves, and serve up hot.

Why I Love This Recipe

I made this on a rainy Tuesday night when I was craving comfort but didn’t want to reach for anything too heavy. The aubergine gets so soft and almost buttery, while the chilli adds a gentle kick that warms you up. It’s one of those dishes that tastes like it took ages—but really didn’t. My partner went back for seconds before I’d even sat down!

Recipe Tips

• Salt the aubergines first: This step keeps them from going mushy and brings out a great flavour.
• Don’t crowd the pan: Cooking in batches means your aubergines caramelize properly.
• No pecorino? Parmesan works just as well if that’s what you have on hand.
• Use the pasta water: It’s liquid gold—perfect for loosening and enriching the sauce.
• Go gluten-free: Just swap in your favourite gluten-free spaghetti.

How To Store This Jamie Oliver Aubergine Pasta

At Room Temperature

This pasta is best eaten fresh, but you can leave it out for up to 2 hours if needed before storing.

In the Fridge

Cool any leftovers and store them in an airtight container in the fridge for up to 3 days. The flavours deepen beautifully!

In the Freezer

Pop cooled portions into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm it in a saucepan over medium-low heat with a splash of water or olive oil. Stir gently until heated through—about 5–7 minutes.

Nutrition Facts (per serving)

• Calories: 409
• Carbs: 60.6g
• Protein: 16.3g
• Fat: 13g
• Sugar: 8.4g
• Fibre: 10.1g
• Sodium: Moderate (adjust based on salt and cheese used)

Let’s Answer a Few Questions!

Can I use regular spaghetti instead of wholewheat?
Totally! Wholewheat adds a nutty flavour, but regular spaghetti works just fine.

What can I use instead of capers?
Try chopped green olives—they give a similar briny punch.

Is this dish vegan?
Not as-is, but swap the pecorino for a vegan hard cheese and you’re good to go.

Can I make this in advance?
Absolutely. It keeps well and reheats beautifully for a next-day lunch or dinner.

What wine pairs well with this?
A light Italian red like Chianti or a juicy Montepulciano goes perfectly with the rich tomato sauce.

Try More Recipes:

• Jamie Oliver Aubergine Lasagne
• Jamie Oliver Aubergine Parmigiana
• Jamie Oliver Lamb Madras Traybake
• Jamie Oliver Chicken In Baked Bread Sauce