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Practice English Speaking&Listening with: Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food

Difficulty: 0

Pasta is an ultimate comfort food

and I've given it the superfood treatment

teaming it 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 criss-cross 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 them exploding.

Next lightly toast 40 grams of pine nuts.

This is a vegetarian dish,

but we still want to get that 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 fibre.

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.


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 fibre.

Let's check our steamed veg.

Look at that.

You can kind of feel already that they're

getting sort of 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 chilli.

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 part of the chili.

What I do want is the fruit.

So if you see how brilliantly this skin comes off

when you steam it,

absolutely beautiful.


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 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?


that's exactly what I want.


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 seven to ten minutes.

So, it's looking good.

Let's drain the pasta.

It's had its time.

This is ricotta.

It's a very, very light cheese.

It's a wonderful carrier of flavours.

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

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 height,

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,


It's got all of the food groups;

dairy, protein, carbohydrates and your veg

and look at it.

Right, let's get in there.

Let's have a go.


The aubergine is silky smooth,

a sweet tomato sauce

and that hit of chili

is really, really, good.


And you know what

it's four hundred and seventy calories,

it's really, really good.

A little side salad

and you are laughing.

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