Caponata pasta
Ingredients
- Step 1 4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
- Step 2 1 large onion, finely chopped
- Step 3 4 garlic cloves, finely sliced
- Step 4 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
- Step 5 400g can chopped tomatoes
- Step 6 1 tbsp small capers
- Step 7 2 tbsp raisins
- Step 8 350g rigatoni, penne or another short pasta shape
- Step 9 bunch basil leaves, picked
- Step 10 parmesan (or vegetarian alternative), shaved, to serve
Calories: 542
Carbohydrate: 85 g
Protein: 14 g
Fat: 14 g
Cook time: 20 minutes
Prep time: 2 minutes
Total time: 22 minutes
Servings: 4
TAGS
Dinner
Main course
Pastum
Supper
3 of 5-day
Budget
Caponatum
Caponata pastum
Cassie Best
comfort food
Fibre
Pastum
Pastum
Quick
Vegetarian
Vegetarian pastum
Veggie pastum
Directions
- 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