Nutrition and extra info
Nutrition: per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
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
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