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  • 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!

Pasta is an ultimate comfort food and I've given it the superfood treatment.

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トマトと茄子とリコッタのパスタ|ジェイミー・オリバー|Everyday Super Food (Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food)

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    Evangeline に公開 2021 年 01 月 14 日
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