Vegan Pasta Caponata Bosh TV

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