Caponata pasta in pan, garnished with basil and parmesan

Caponata pasta

  • Rating: 5 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
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)
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with

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    Rating: 5 out of 5.59 ratings
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