Jamie Oliver

Pasta with aubergine & tomato sauce

Topped with fresh basil & ricotta

Pasta with aubergine & tomato sauce Play
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Pasta with aubergine & tomato sauce

Serves 4 to 6
Cooks In40 minutes
DifficultyNot too tricky
Healthy
Kid friendly
Nutrition per serving
  • Calories
    510
    26%
  • Fat
    15.6g
    22%
  • Saturates
    2.9g
    15%
  • Protein
    18.8g
    38%
  • Carbs
    78.9g
    30%
  • Sugars
    9.4g
    10%
  • Salt
    0.70g
    12%
  • Fibre
    3.4g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
READ MORE
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Ingredients

  • 1 small onion
  • 2 cloves of garlic
  • ½ a bunch of fresh basil
  • 2 aubergines
  • 4-6 tablespoons olive oil
  • 1 x 400 g tin of quality chopped tomatoes
  • 500 g dried rigatoni
  • 80 g ricotta cheese
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
READ MORE

Share this Recipe

Tap For Ingredients

Method

  1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
  2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
  3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
  4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
  5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
  6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
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Nutrition per serving
  • Calories
    510
    26%
  • Fat
    15.6g
    22%
  • Saturates
    2.9g
    15%
  • Protein
    18.8g
    38%
  • Carbs
    78.9g
    30%
  • Sugars
    9.4g
    10%
  • Salt
    0.70g
    12%
  • Fibre
    3.4g
    -

Of an adult's reference intake