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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Caponata Pasta

1.0

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)

1 large onion, finely chopped

4 garlic cloves, finely sliced

250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped

400g can chopped tomatoes

1 tbsp small capers

2 tbsp raisins

350g rigatoni, penne or another short pasta shape

Bunch basil leaves, picked

Parmesan (or vegetarian alternative), shaved, to serve

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.
Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water.
Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening.
Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 126 weeks ago

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