Caponata pasta

Posted on

Nutrition and extra info

  • Vegetarian

    • Nutrition: per serving

  • kcal542
  • fat14g
  • saturates2g
  • carbs85g
  • sugars21g
  • fibre9g
  • protein14g
  • salt0.5g
  • Ingredients
  • Method

    • Ingredients

  • 4 tbsp olive oil (or use the oil from your chargrilled veg, see below)

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tbsp raisins
  • 350g rigatoni, penne or another short pasta shape
  • bunch basil, leaves picked

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • parmesan (or vegetarian alternative), shaved, to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • Method

    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.

    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.

    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

    Source: Read Full Article