Caponata pasta

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your 5-a-day into one delicious meal

  • Prep:2 mins
    Cook:18 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 542
  • fat 14g
  • saturates 2g
  • carbs 85g
  • sugars 21g
  • fibre 9g
  • protein 14g
  • salt 0.5g

Ingredients

  • 4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
  • 1 large onion, finely chopped
  • 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
  • 2 tbsp raisins
  • 350g rigatoni, penne or another short pasta shape
  • bunch basil, leaves picked
  • parmesan (or vegetarian alternative), shaved, to serve

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