Jamie Oliver Aubergine Pasta 5 Ingredients

This Jamie Oliver Aubergine Pasta 5 Ingredients recipe is everything I crave in a quick midweek meal—spicy, hearty, and totally satisfying. The aubergines turn silky and rich, the chillies add a fiery kick, and the wholewheat penne keeps it wholesome. I made this after a long day, and wow—five ingredients never tasted so good. (inspired by Jamie Oliver)

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 Jamie Oliver Aubergine Pasta 5 Ingredients

Make the Chilli Oil:

Start by halving and deseeding all the chillies. I used a mix of red and yellow ones for both heat and colour. Pop them in a clean heatproof jar, then pour olive oil over them until covered. Next, tip the oil and chillies into a non-stick frying pan and let them gently bubble over medium-low heat—this infuses the oil beautifully.

Cook the Pasta and Aubergines:

Meanwhile, boil a big pot of salted water. Halve your aubergines lengthways and drop them into the boiling water. Cover the pot and blanch them for 5 minutes. Once done, lift them out but keep that water going—it’s perfect for your pasta.

Prepare the Chilli Oil and Aubergines:

Scoop out the softened chillies and return them to the jar. Then pour the chilli oil back in, reserving 2 tablespoons in the pan. That’s your spicy base sorted! Now chop the aubergines into chunky 3cm cubes and add them to the hot pan. Season well and fry until golden and tender—this gives them that lovely caramelised edge.

Fry Garlic and Make the Sauce:

Now’s the time to add your pasta to the boiling water and cook it to the packet instructions. While that’s bubbling away, slice your garlic nice and thin and fry it with the aubergines for just a couple of minutes until fragrant. Add in the plum tomatoes—break them up with a wooden spoon—and swirl in half a tin of water to loosen things up.

Simmer and Serve:

Add as many of those confit chillies to the sauce as you dare (I went for three for a decent kick). Let it all simmer until your pasta is ready. Taste the sauce and adjust the seasoning—maybe an extra splash of chilli oil or pinch of salt. Drain the pasta, saving a mugful of water, then toss it into the sauce. Add a splash of that water if needed to loosen it. Plate up and enjoy that spicy, veggie-packed goodness.

Why I Love This Recipe

I made this one evening after a hectic day, and it was a lifesaver. Minimal ingredients, hardly any prep, and it delivered on flavour big time. Even my “where’s the meat?” partner was impressed. The chilli oil adds such a clever depth, and I’ve used the leftovers to jazz up eggs and salads too.

Recipe Tips

• Use ripe aubergines: They should be shiny and firm—not wrinkled or soft.
• Keep the chilli oil: It’s gold! Store it in the fridge and drizzle it on future dishes.
• Balance your heat: Use fewer chillies if you’re spice-shy. You can always add more later.
• Go gluten-free: Swap the penne for your favourite gluten-free pasta.
• Add protein: Toss in a handful of chickpeas or white beans if you want to bulk it out.

How To Store This Jamie Oliver Aubergine Pasta 5 Ingredients

At Room Temperature

Best served hot, but it can sit out for up to 2 hours if you’re meal prepping or hosting.

In the Fridge

Let it cool fully, then pop it in an airtight container. It keeps well in the fridge for up to 3 days.

In the Freezer

Absolutely—cool it first, then freeze it in individual portions for up to 2 months. Just defrost overnight in the fridge before reheating.

Reheating

Reheat in a pan with a splash of water or olive oil to loosen up the sauce. Stir occasionally until piping hot.

Nutrition Facts (per serving)

• Calories: 346
• Carbs: 57.3g
• Protein: 12.8g
• Fat: 9g
• Sugar: 9.5g
• Fibre: 7.1g
• Sodium: 220mg (approximate)

Let’s Answer a Few Questions!

Can I use a different type of pasta?
Totally! Fusilli or rigatoni would work just as well—go with what you’ve got.

Is it very spicy?
Depends how many chillies you use! Start mild and add more if you like it hot.

Can I add cheese?
Of course—grated Parmesan or pecorino on top is delicious.

Is this recipe vegan?
Yes, as long as you don’t add cheese or non-vegan extras.

Can I make the chilli oil ahead?
Absolutely. Store it in a jar in the fridge and use it within a week.

Try More Recipes:

• Jamie Oliver Aubergine Pasta
• Jamie Oliver Aubergine Lasagne
• Jamie Oliver Aubergine Parmigiana
• Jamie Oliver Lamb Madras Traybake