Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food


Pasta is an ultimate comfort food and
I’ve given it the superfood treatment. Teaming up with a sauce celebrating
silky aubergines, sweet and tangy tomato, spiked with garlic basil and chili It’s
a comfort food dish with no guilt at all. Really healthy and it’s all about loving
these. So, I’m just gonna take the end off the aubergine like that just get rid of
that little stalk. I’m gonna zip the aubergines in half and crisscross the flesh
here just to let the steam in, and about 20-25 minutes of good steaming is all we
need to make these lovely aubergines incredibly creamy and silky and elegant
and gorgeous. We’re also gonna steam two chilies but prick them first to stop an
exploding next lightly toast 40 grams of pine nuts. This is a vegetarian dish but
we still want to get a hit of protein so we’re getting it from the ricotta, the
parmesan and the pine nuts. Just kind of badly pound them up so you get some
chunks, you get some whole ones but also you get some kind of mush as well and
it’s like a little sprinkle at the end with a little parmesan some basil leaves
it’s gonna look and taste incredible. Finely slice two cloves of garlic and
remove about 30 grams worth of basil leaves from the stalk. There is flavour
and fiber so this is going to go into the base of my sauce and there’s a kind
of sweetness in the stalks that you get that you don’t get in the leaves. We’re
gonna put a tablespoon of oil in a pan let’s put in our garlic and our basil
stalks then I’m gonna go very quickly in with two tins of lovely tomatoes.
Pour the tomatoes in. Refill the tins with water and add to the pan. Lovely, so
bring it to the boil get the heat nice and high and then
break up those tomatoes with the spoon and then we’ll turn it down to a little
gentler medium heat. Let that bubble away for ten minutes. Time to cook your
pasta and I’m gonna use the water that’s been steaming the aubergines. I’m using
whole wheat to ramp up the fiber. Let’s check out steam veg. Look at that, you
can kind of feel already that they’re getting too absolutely silky smooth.
Just pull the chilies out they’re gonna be nice and tender and sweet. Just take
the end off, use the tip of the knife and just run it down the length of the chili
You can see how tender it is you can open it out like a book. You can see where the
skin and the flesh just separate and we can just use the tip of the knife to get
rid of all the seeds so that’s the really hot pile of chili. What I do want
is the fruit. So, if you see how brilliantly this skin comes off when you
steam it absolutely beautiful. Next, finely slice the chili and add to the
pan. Stir that beautiful chili in and what we can do to speed up the texture,
just use a potato masher to just squash the tomatoes like that.
Now let’s have a little feel of the aubergine, you want it just to fall apart.
So, can you just tear it? Yeah, that’s exactly what we want, gorgeous, and all
I’m gonna do now is simmer this let it all cook into each other almost
casserole and that is gonna be beautiful. Leave to reduce down for about 7-10 minutes.
So, it’s looking good Lets drain the pasta, it had its time This is ricotta, it’s a very very light
cheese, it’s a wonderful carrier of flavors you can see it’s bright and
delicate and gorgeous. We’ll go in with the pasta, in with the basil. I love the
way the ricotta just kind of curds and breaks up, so gently does it.
This is for four people, so it’s generous. So look, if you’re happy to give it a toss
that’s even better. Although, you do sort of cover yourself with it but that’s
alright. Just go over to a nice big platter. Pour that lovely sauce over, it’s
so generous, so sweet, it’s so beautiful scatter with more bright punchy basil,
then the toasted pine nut crumbs and then a light brush of parmesan
from a high all over the place and that my friends is one of my favourite pastas.
It’s really really good! So, that really is a superfood classic pasta dish
gorgeous it’s got all of the food groups dairy, protein, carbohydrates and your veg
and look at it. Right let’s get in there Lets have a go. The aubergine is silky smooth,
a sweet tomato sauce and that hit of chili is really really good You know what, it’s 470 calories it’s really really good little side salad and you
are laughing!

100 comments on “Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food”

  1. Oh says:

    My chilli exploded, forgot to prick it.

  2. yosoyalbertico says:

    Salivating

  3. mepartha04 says:

    No salt or pepper?

  4. Yhonatan Shemesh says:

    I made this … came out amazing. I had no idea eggplants can be steamed this way, it is genius!

  5. Inger Haugland says:

    Aw, that looks delicious! And super easy to make vegan, with some almond "parmesan" maybe. Thanks Jamie!

  6. doellsie says:

    Very easy to cook and very delicious!

  7. Justin Chapman says:

    Made this last night. Fantastic. Easy and delicious.

  8. Rifbjerg3 says:

    Dairy isnt a superfood

  9. P Diamo says:

    Why does he use a 'steamer' that lets out most of the steam. That steamer is called a colander.

  10. maria falcao says:

    I made it! So delicious! Thank you!

  11. Cooper76 says:

    This Recipe is bomb. The only thing I did different was walnuts because forgot to buy pine and threw in Calabrian chili peppers into sauce instead of steaming pepper. Soooooooo good

  12. Natasha B says:

    I've just cooked it. delicious! Thank you, Jamie!

  13. Philipp Klusemann says:

    It's just boring…

  14. Cooking with Cle says:

    Amazing interpretation! Bravo, Jamie!

  15. Mai G says:

    I love it! Thank you Jamie!🙏🏼

  16. Studio 7 says:

    Vegan recipes please ☘🌿🍆🌽🥕

  17. Madera Roja de la Secoya says:

    Where's the recipe????????

  18. Sadia Khan says:

    Wow.. Looks so tasty

  19. Emma Porter says:

    Looks lush 😍

  20. Walter White says:

    Amazing Jamie, you represent the Italian cooking style very very good. I think italians would be proud of you. Bravissimo👍

  21. SAAD AL HASSAN says:

    Did you season it?

  22. Irada Kitchen says:

    Nice recipe

  23. Nemisha Sharma says:

    Super healthy! You hardly used any oil too.

  24. lea aic says:

    made it today and i totally loved it, didn’t expect it to be that easy to make!!! 😱sooo gooooood

  25. Walter White says:

    This guy really love italian food. Jamie has become a legend by now.

  26. Lyonresto - Le Guide des restos à Lyon says:

    👍🏽 Un vrai bon compte ! Merci beaucoup A la prochaine

  27. Kevin cyclist says:

    OMG I'm so hungry nooooow I have to cook that asap

  28. jean souza says:

    #chamaobigode

  29. Emma Z says:

    Yum! Make more vegetarian meals

  30. Sasha says:

    Right in the middle of cooking this!!!

  31. Kelly Southworth says:

    So I've made this three times, following the recipe in the book to the tee, and it always comes out super liquidy, like a tomato ricotta soup with pasta. Has anyone else had this problem? It's really tasty but I just can't seem to get it right!

  32. CathleenWillows says:

    Why use whole tomatoes when you break them ups anyway? is there a difference to chopped ones?

  33. Nick K says:

    still dont know why Jamie uses tap water?! is that some British thing?

  34. domenico says:

    Thats a Pasta alla norma…is a sicilian traditional dish….it s not a your recipe!

  35. Mariea Preston says:

    Seasoning?

  36. Aladar Somogyi says:

    Good to see that the professionals are still cut them self some times like all of us do 🙂 Lovely recipe I'll cook it today 🙂

  37. Corey Survillion says:

    0:21

  38. navdhav says:

    Drooling…So so delicious😋😋😋

  39. nibizi joselyne says:

    😍😍😍😍😍

  40. DiAMOnD CHicK says:

    Bomb😔

  41. パフェパフェイチゴ says:

    日本にもこれぐらいレベル高い人がいればいいのに

  42. Leonie Sophiie says:

    I made it and at the end it was wayyy to much Ricotta and the Sauce only tasted like ricotta 🙁

  43. Alan KS says:

    it was exactly how long I was counting until he stain his pretty white shirt.

  44. Hegde phenomenon says:

    Brown people be like "Where's the salt, bruh?"

  45. mscaroline4097 says:

    thank you Jamie, i made this recipe and it is absolutely delicious!!!

  46. Olgaç Can Öztürk says:

    bunu beğenmeyenler ölebilir mi

  47. jesusthroughmary says:

    Literally every pasta dish is one of his favorite pasta dishes, lol

  48. PRETTY JO L says:

    Wouldn't that pasta be bitter after the egg plants juices drained into the water,I always salt mine and set aside and let the bitter juices be drawn out

  49. Jenni Rayflo says:

    too much sauce tho

  50. spicyrubber says:

    I made this and it was awesome!

  51. Nolan Hromadnik says:

    FINLEY SLICED TWO CLOVES OF GARLIC!

  52. Healthy Taste Of Life says:

    I like his method of quick steaming those veggies without too much frying.. it's much healthier

  53. Lia R says:

    Unless you live in Europe this would be bland. DID NOT EVEN ADD SALT AND PEPPER BY GOLLY

  54. Ich bin Cool says:

    I tried it, delicious 😋
    But just use not as much ricotta as jamie does, or just leave it away, in my opinion it just reduces the flavor of the beautiful aubergine 🍆

  55. Gogeta no Gokui says:

    I've tried your recipe. It was lame/ boring

  56. Amiot Vincent says:

    So good!!!

  57. Daniela María Ospina says:

    Did this last night. The fam loved it!

  58. Francis says:

    Delicious. I think i'm willing to eat it even though aside from chicken tomatoes are my strongest allergen.

  59. anna neumann says:

    Thank you! Most people seem to write off delicious herb stems without a second thought. ..

  60. Summer Liang says:

    Just made this over the weekend, it was delicious <3

  61. ericswoboda says:

    made this yesterday. was really good

  62. Lisa Bevan says:

    Done this today was beautiful 😍

  63. Michelle Leaf says:

    Just made it. It tastes AMAZING! The basil and ricotta and the sauce..ohhhh….With the first bite it instantly reminded me of my holiday in Italy last summer! What a great way to relive that time! It’s totally going to become a regular dinner.
    Thank you Jamie Oliver.
    Always a fan.

  64. ketaki bhave says:

    The recipe looks good! Just one question, he didn't add salt, did he? 🤔

  65. sleepingsheep16 says:

    Is it possible to replace the canned tomatos with fresh ones? If I can, how many tomatos would you recommend?

  66. Patrick Schaefer says:

    tf is an Aubergine? That's an eggplant yo!
    For real though, neither of those names sound correct… we should call it purple schlong

  67. svlem vvitch says:

    sorry to tell, but in my opinion it looks like a puke, and fail is about a ricotta cheese part

  68. Shivam Pathak says:

    If you think this is amazing. Prayers

  69. sanyog mehra says:

    he did not put any seasoning in it

  70. AnnoyingInflatable says:

    Tried the steaming of the eggplant to add in my own pasta sauce, genius idea!!

  71. Tessa Frank says:

    that looks disgusting

  72. Shravan says:

    aubergines suck

  73. Mehdi says:

    can i cook the pasta in the water which was used to steam the aubergines and the chillies ?

  74. 瑞佛遜 says:

    You are a great chef, but not a good runner

  75. Elizabeth Farrell says:

    Really liked it. 🙂

  76. Tina nana says:

    No salt? Pepper?

  77. Bensalem kl Lyna says:

    You are the best 👌

  78. Jeanne Amato says:

    Absolutely going to make and devour.

  79. Артем Григорян says:

    super cool💪👍👍👍👍👌👏!!!

  80. BALC3R Ж says:

    You mean EGGPLANT?

  81. Mimi Jawaad says:

    I'm soo making this! Love your recipes, Jamie. Favourite chef since day one. Love your restaurants, too. X

  82. Alexandra Furnea says:

    Looks so goooood! Awesome.

  83. Nalini Singaravel says:

    Enjoyed making it and eating it
    .

  84. Rohith Augustine says:

    Ill exclude the aubergine 🙂

  85. Aschenputtel says:

    Cooking tomatos with a white shirt 🧐.

  86. Inese Gulbe Grišane says:

    s“[°%@12&

  87. Gulya Swift says:

    Wow

  88. kuromi 30 says:

    Top chef along side gordon

  89. Shashank Adluri says:

    Yum

  90. Tan Yi Zheng says:

    Like how he poke the chilli so that it won't "explode "

  91. Paolo Angioni says:

    Jamie, a white shirt…seriously?

  92. Christe Kosasih says:

    Was looking for a recipe for my baby. This does it. Thanks jamie!

  93. 9 hundred says:

    I know it tastes good, but with the ricotta it just makes it look all split and horrible.

  94. MrOnionCock says:

    Vegetarian dish with dead cow parmesan? I wish a baseball bat would violently meet your head sometimes.

  95. Gulya Swift says:

    👏👏👏👍

  96. Himadri Chakraborty says:

    Indian do not consider Garlic and Onion in Veg dishes….. Garlic and Onion strictly prohibited in Veg preparation.

  97. ace zeradnemra says:

    Im watching this with a bowl of cereal in my hands

  98. pabi 213 says:

    I love the fact that he uses ingredients that I can find at my local supermarket😍 a lot of these food shows have these exotic ingredients which I’ve never heard of 🙄

  99. Ketan Shende says:

    I want to make it for my friend, but he does not like aubergine.. what should I substitute it with?

  100. EpicBunty says:

    Hai Jamie pls define superfood pls

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