Caponata pasta in pan, garnished with basil and parmesan

Caponata pasta

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(19 ratings)

Prep: 2 mins Cook: 18 mins

Easy

Serves 4

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your 5-a-day into one delicious meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal542
  • fat14g
  • saturates2g
  • carbs85g
  • sugars21g
  • fibre9g
  • protein14g
  • salt0.5g
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Ingredients

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tbsp raisins
  • 350g rigatoni, penne or another short pasta shape
  • bunch basil, leaves picked
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • parmesan (or vegetarian alternative), shaved, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

  3. 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

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Comments, questions and tips

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beclam
11th May, 2019
5.05
Whole family loved this!
Frantic Flapjack
29th Apr, 2019
4.05
This had an excellent taste and didn't take long to cook. I left out the capers.
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