In the world of culinary brilliance, few names shine as brightly as Jamie Oliver's. I had the delightful opportunity to interview this culinary maestro when he launched his sensational cookbook, "5 Ingredients," a book that has become a personal favourite for its simplicity and delectable recipes.
Talking with Jamie on the podcast, his profound passion for food and the pursuit of flavours became unmistakably evident. What sets him apart is not just his culinary expertise but his commitment to simplicity, turning every dish into a masterpiece without overwhelming complexity.
Jamie Oliver is, without a doubt, a food artist. His ability to infuse dishes with rich, vibrant flavours while adhering to a five-ingredient philosophy is nothing short of remarkable. It's a testament to his culinary genius and his mission to make cooking accessible to everyone, regardless of skill level.
Beyond his culinary prowess, Jamie's demeanour is equally captivating. His warmth and genuine enthusiasm for food make him a delight to interact with. There's a certain energy about him that is infectious, whether you're a seasoned chef or an amateur cook inspired by his accessible approach.
One standout recipe from the "5 Ingredients" cookbook that captures the essence of Jamie's culinary magic is the Aubergine Penna Arrabbiata. This dish embodies simplicity without compromising on taste. The marriage of perfectly cooked aubergine with the bold flavours of Arrabbiata sauce is a testament to Jamie's skill in curating recipes that are both easy to follow and bursting with taste.
In a world where time is often a precious commodity, Oliver's culinary philosophy is a breath of fresh air. His dedication to creating recipes that are not just delicious but also feasible for home cooks aligns perfectly with the essence of "5 Ingredients." It's more than a cookbook; it's a guide to embracing the joy of cooking with simplicity, all while savouring the exquisite flavours that Oliver so masterfully brings to the table.
Ingredients:
- 12 fresh mixed-colour chillies
- 2 aubergines , (500g total)
- 300 g dried wholewheat penne
- 4 cloves of garlic
- 1 x 400 g tin of quality plum tomatoes
Method:
- To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.
- Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
- Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).
- Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
- Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
- Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin’s worth of water.
- Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.