Caponata pasta
Serves 4
Ingredients
- 4 tbsp olive oil
- 1 large onion (finely chopped)
- 4 garlic cloves (finely sliced)
- 250g chargrilled Mediterranean vegetables (peppers and aubergines) from a jar, pot or deli counter. (drain if in oil then roughly chop).
- 400g can chopped tomatoes
- 1 tbsp small capers
- 2 tbsp raisins
- 350g rigatoni, penne or another short pasta shape
- a bunch of basil (leaves picked)
- Parmesan or a vegetarian alternative (shaved)
Method
- Heat the oil in a large pan and cook the onion for 8-10 minutes until starting to caramelise. Add the garlic for the final 2 minutes of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 minutes, or until you have a rich sauce.
- In the meantime, 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
