This is a beautifully simple, classic Sicilian pasta dish — it’s incredibly satisfying, full of flavour and feels like a great big hug in a bowl. It also contains two of your five a day, and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
Serves 4 people
INGREDIENTS
Nutrition per serving
Green: 409kcal, 13g fat (3.9g saturated), 16.4g protein, 60.6g carbs, 8.4g sugar, 1.5g salt, 10.1g fibre
01 Chop the aubergines into rough 2cm chunks. Place in a colander in the sink, sprinkle with sea salt, then set aside for about 20 minutes to draw out the moisture.
02 Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
03 Rinse the aubergine and pat dry with kitchen paper, then place in a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
04 Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer and fry for 5-8 minutes, or until softened and golden, stirring occasionally — you may need to work in batches.
05 Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
06 Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15-20 minutes, or until thick and glossy.
07 Cook the spaghetti in a pan of boiling salted water according to the packet instructions.
08 Drain the spaghetti, reserving a cupful of the cooking water, adding a good splash to the aubergine sauce.
09 Finely grate in half the cheese and tear in most of the basil leaves. Add a lug of extra-virgin olive oil, then season to taste.
10 Toss the spaghetti in the sauce, adding an extra splash of the reserved cooking water to loosen, if needed.
11 Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by James Lyndsay