This delicious Jamie Oliver aubergine pasta is a simple, hearty dish packed with rich tomato flavour and a hint of spice. Tender aubergines, garlic, and basil are tossed with wholewheat spaghetti for a nutritious and satisfying meal. Use regular or wholewheat pasta and swap pecorino for Parmesan—easy, flexible, and full of flavour!
Ingredients Needed
- 2 aubergines (eggplants), chopped into 2cm (¾ inch) chunks
- 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
- Olive oil, for cooking
- 1 tablespoon baby capers
- 1 tablespoon red wine vinegar
- 1 x 400g (14 oz) tin of quality plum tomatoes
- 320g (11 oz) dried wholewheat spaghetti
- 50g (1¾ oz) pecorino cheese, finely grated
- Extra virgin olive oil, for drizzling
- Sea salt and black pepper, to taste
How To Make Aubergine Pasta
- Prepare the aubergines: Place the chopped aubergines (eggplants) into a colander in the sink, sprinkle with sea salt, and let them sit for about 20 minutes to draw out moisture.
- Prep the ingredients: Finely slice the garlic, pick the basil leaves, and finely chop the basil stalks.
- Season the aubergines: Rinse the aubergines and pat them dry with kitchen paper. Place in a large bowl with oregano, chilli flakes, a splash of olive oil, and a pinch of sea salt and black pepper. Toss well to coat.
- Cook the aubergines: Heat a large frying pan over medium heat with a drizzle of olive oil. Add the aubergines in a single layer and cook for 5–8 minutes, stirring occasionally, until softened and golden. Cook in batches if needed.
- Add flavour: Add another splash of olive oil, then stir in the garlic, capers, and basil stalks. Cook for 2 minutes, or until golden and fragrant.
- Make the sauce: Stir in the red wine vinegar and plum tomatoes, breaking them up with the back of a spoon. Reduce the heat to low and let it simmer for 15–20 minutes, until thick and glossy.
- Cook the pasta: Cook the wholewheat spaghetti in a pan of boiling salted water for 8 minutes or until al dente. Reserve a cup of the pasta water before draining.
- Combine the sauce and pasta: Add a splash of the reserved pasta water to the aubergine sauce. Stir in half the grated pecorino, most of the basil leaves, and a drizzle of extra virgin olive oil. Season to taste.
- Serve: Toss the spaghetti in the sauce, adding more pasta water if needed to loosen. Divide between bowls, top with the remaining pecorino and basil, and serve immediately.
Recipe Tips
- Salt the aubergines first: Sprinkling salt on the aubergines helps remove excess moisture and bitterness. Don’t skip this step for the best texture and flavour.
- Cook in batches: Fry the aubergines in a single layer to get them golden and soft. Overcrowding the pan will make them soggy instead of caramelized.
- Break the tomatoes properly: Use the back of a spoon to crush the plum tomatoes while they cook. This helps create a smooth and rich sauce.
- Reserve pasta water: Adding a splash of the starchy pasta water to the sauce makes it silky and helps it coat the spaghetti perfectly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine pasta cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled pasta in a sealed container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Place the pasta in a pan over medium-low heat with a splash of water or olive oil. Stir frequently and heat for 5–7 minutes, until warmed through and the sauce is smooth.
Nutrition Facts
Serving Size: 100 grams
- Calories: 409
- Total Fat: 13g
- Saturated Fat: 3.9g
- Total Carbohydrate: 60.6g
- Dietary Fiber: 10.1g
- Sugars: 8.4g
- Protein: 16.3g
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