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Home Pasta met aubergine en tomatensaus geïnspireerd op Jamie Oliver

Pasta met aubergine en tomatensaus geïnspireerd op Jamie Oliver

Recipes Main course

Right now my working days are pretty irregular and sometimes I have to work many days in a row. Just like this week. Six days straight on the schedule — but luckily a long weekend in Berlin is waiting for me after day six! To make sure I don't reach for fast food during a busy week like this, I try to cook ahead so I only have to finish off a small part of the meal.

That way I still eat well without having to spend hours in the kitchen. One of my go-to recipes is this gorgeous pasta sauce from (yes, really) Jamie Oliver. The sauce is incredibly tasty and you can freeze it, so you always have a portion on hand for when time is tight.

In the original recipe Jamie uses a steamer basket to soften the aubergine. Personally I find that too much faff, so I opted to roast the vegetable in the oven instead. Much easier for me, and the flavour is still absolutely spot on!

x_ckl_recipe_markerPasta with aubergine and tomato sauce inspired by Jamie Oliver A flavourful pasta with roasted aubergine and rich tomato sauce, finished with creamy ricotta and crunchy pine nuts. Inspired by Jamie Oliver and perfect for a weeknight dinner. Pasta with aubergine and tomato sauce inspired by Jamie Oliver Main course Italian 4 15 min 20 min 4

Preheat your oven to 180°C and line a baking tray with baking paper. Cut the aubergines into 1–2 cm pieces, spread them on the tray, sprinkle with a little salt and roast for 15–20 minutes, or until the vegetable is tender.

Toast the pine nuts briefly in a large frying pan over medium heat, then crush them in a mortar. Peel the garlic cloves, slice them thinly and add them to the pan along with the finely chopped basil stalks and 1 tablespoon of extra virgin olive oil.

Fry until golden, then add the tomatoes. Fill the tins with water, pour it into the pan and add a generous pinch of sea salt and black pepper. Bring the sauce to a boil and let it simmer gently for 30 minutes — it should reduce by about half. Add the aubergine pieces (and the chilli if you're using it) for the final 10 minutes and let everything cook together.

Meanwhile, cook the fusilli according to the packet instructions in a pan of salted water. Drain once the pasta is cooked, reserving a cup of the cooking water. Tear most of the basil leaves and stir them into the sauce. Season with extra salt and pepper to taste. Toss the pasta and ricotta through the sauce, and loosen it with a splash of cooking water if needed.

Serve the pasta topped with the toasted pine nuts and finish with a few shavings of Parmesan.

Recipes Main course 2 aubergines 1–2 fresh red chillies (optional) 40 g pine nuts 2 garlic cloves 1 bunch fresh basil (30 g) olive oil 2 x 400 g tins of tomatoes (whole peeled or chopped) 300 g dried (wholegrain) fusilli 200 g ricotta 10 g Parmesan Baking tray Frying pan Chef's knife Pasta bowls Cutting board Mortar Sauté pan Pasta pot Make Your Own Pasta make-your-own-pasta Marcato Pasta Drying Rack marcato-pasta-drying-rack Blackwell Attachment for Pasta Machine - Reginette & Capellini Blackwell ["Pastamachine Opzetstuk"] The very best pesto pasta with chicken foodies-de-allerlekkerste-pasta-pesto-met-kip The one and only pesto pasta foodies-de-enige-echte-pasta-pesto How to make homemade applesauce | super quick and healthy foodies-zo-maak-je-zelf-appelmoes-supersnel-en-gezond Delicious, quick pasta | Surimi and roasted tomatoes foodies-heerlijke-snelle-pasta-surimi-en-geroosterde-tomaatjes

Recipe

Pasta with aubergine and tomato sauce inspired by Jamie Oliver

A flavourful pasta with roasted aubergine and rich tomato sauce, finished with creamy ricotta and crunchy pine nuts. Inspired by Jamie Oliver and perfect for a weeknight dinner.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	15 min
Time in oven	20 min
Total	4

Equipment

Baking tray
Frying pan
Chef's knife
Pasta bowls
Cutting board
Mortar
Sauté pan
Pasta pot

Ingredients

2 aubergines
1–2 fresh red chillies (optional)
40 g pine nuts
2 garlic cloves
1 bunch fresh basil (30 g)
olive oil
2 x 400 g tins of tomatoes (whole peeled or chopped)
300 g dried (wholegrain) fusilli
200 g ricotta
10 g Parmesan

Pasta with aubergine and tomato sauce inspired by Jamie Oliver

Preheat your oven to 180°C and line a baking tray with baking paper. Cut the aubergines into 1–2 cm pieces, spread them on the tray, sprinkle with a little salt and roast for 15–20 minutes, or until the vegetable is tender.

Toast the pine nuts briefly in a large frying pan over medium heat, then crush them in a mortar. Peel the garlic cloves, slice them thinly and add them to the pan along with the finely chopped basil stalks and 1 tablespoon of extra virgin olive oil.

Fry until golden, then add the tomatoes. Fill the tins with water, pour it into the pan and add a generous pinch of sea salt and black pepper. Bring the sauce to a boil and let it simmer gently for 30 minutes — it should reduce by about half. Add the aubergine pieces (and the chilli if you're using it) for the final 10 minutes and let everything cook together.

Meanwhile, cook the fusilli according to the packet instructions in a pan of salted water. Drain once the pasta is cooked, reserving a cup of the cooking water. Tear most of the basil leaves and stir them into the sauce. Season with extra salt and pepper to taste. Toss the pasta and ricotta through the sauce, and loosen it with a splash of cooking water if needed.

Serve the pasta topped with the toasted pine nuts and finish with a few shavings of Parmesan.

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Serve this pasta straight away so the ricotta stays beautifully creamy and the pine nuts keep their crunch. A little extra Parmesan at the table finishes it off perfectly.

Related products

Blackwell Attachment for Pasta Machine - Reginette & Capellini

Related categories

Make Your Own Pasta

Marcato Pasta Drying Rack

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