Pasta Caponata
- Simple
- 0:35 m
- 18 ingredients
When we're in the mood for a hearty, satisfying feed, we tend to turn to a big bowl of pasta. This pasta caponata is easy to make, bursting with flavours and loaded up with lovely veggies. A big win on a multitude of levels. If you like pasta, you should definitely give this a try.
Serves: 4
Ingredients
For the recipe
- 3 tbsp olive oil
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 2 aubergines - about 500g
- 300g cherry tomatoes
- 1 ½ tsp chilli flakes
- 1 red onion
- 3 garlic cloves
- 1 celery stick
- 1 x 400g can of chopped tomatoes good quality
- 30g capers
- 2 thyme sprigs
- 40g raisins
- 60g Kalamata olives
- 500g penne pasta
- 10g dark chocolate
- 20g parsley leaves
- 40g pine nuts
- Salt & pepper to taste
Before you start
Preheat oven to 180°C | Line a baking tray | Large frying pan with lid on a medium heat | Large saucepan | Small frying pan
Step 1
For the aubergine
- Trim the aubergines and chop the flesh into 2cm cubes
- Lay on the lined baking tray along with the cherry tomatoes and drizzle over 1 tablespoon of the olive oil
- Sprinkle with a good layer of salt, pepper and the chilli flakes, put the tray in the preheated oven and bake for 30 minutes
Ingredients
- 3 tbsp olive oil
- 2 aubergines - about 500g
- 300g cherry tomatoes
- 1 ½ tsp chilli flakes
Step 2
Start cooking
- Meanwhile, pour the remaining 2 tablespoons of oil into the large frying pan
- Peel and finely chop the onion and garlic and add to the pan
- Trim the leaves and root from the celery, then finely chop and add to the pan
- Cook the onions, garlic and celery for 10–15 minutes, stirring regularly, until they are soft and translucent
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 celery stick
Step 3
Finishing the sauce
- Add the tomato purée to the pan and stir
- Add the chopped tomatoes, oregano, thyme, capers, raisins and olives, plus a little salt and pepper to taste, then reduce the heat to a gentle simmer and let everything cook for 5 minutes
- Remove the roasted aubergines and tomatoes from the oven and add them to the pan, giving everything a stir
- Put the lid on and simmer for 12–15 minutes, stirring every 5 minutes to stop it burning
Ingredients
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 x 400g can of chopped tomatoes good quality
- 30g capers
- 2 thyme sprigs
- 40g raisins
- 60g Kalamata olives
- Salt & pepper to taste
Step 4
Cook the pasta
- Boil a kettle and fill the large saucepan with the boiling water and a pinch of salt
- Add the pasta and cook until al dente, following the instructions on the packet
- Strain away the water and tip the cooked pasta back into the pasta pan
Ingredients
- 500g penne pasta
Step 5
Finishing up
- Meanwhile, chop or grate the dark chocolate and sprinkle it into the caponata sauce
- Chop the stalks from the parsley and save for another recipe, then chop the leaves and add three-quarters to the pan along with the balsamic vinegar
- Simmer for a further 3–5 minutes with the lid off
- Taste and season if necessary
- Pour the sauce over the pasta and fold it in, making sure everything is well covered
- Put the small frying pan on a medium-high heat and toast the pine nuts in the dry pan until golden
- Sprinkle over the pasta along with the reserved parsley leaves before serving
Ingredients
- 1 tbsp balsamic vinegar
- 10g dark chocolate
- 20g parsley leaves
- 40g pine nuts