Caponata Pasta
, 30 min
A Sicilian-inspired pasta with chargrilled vegetables, tomatoes, capers and raisins in a rich, sweet-savoury sauce.
| prepBoil kettle | ||
| 60 ml olive oil | Cook onion in oil 8–10 min until caramelising | Drain pasta, toss with sauce & basil, serve |
| 1 large onion, finely chopped | ||
| 4 garlic cloves, finely sliced | Add garlic, cook 2 min | |
| 250 g chargrilled Mediterranean veg (peppers and aubergines), drained and roughly chopped | Add veg, tomatoes, capers & raisins; simmer 10 min | |
| 400 g canned chopped tomatoes | ||
| 1 tbsp small capers | ||
| 2 tbsp raisins | ||
| 350 g rigatoni, penne or short pasta | Cook pasta in salted boiling water until tender | |
| bunch basil leaves, picked | ||
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