Pasta Caponata
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
Ingredients
For the recipe
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 aubergines - about 500g<item-todo-done><item-todo-done>300g cherry tomatoes<item-todo-done><item-todo-done>1 ½ tsp chilli flakes<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes good quality<item-todo-done><item-todo-done>30g capers<item-todo-done><item-todo-done>2 thyme sprigs<item-todo-done><item-todo-done>40g raisins<item-todo-done><item-todo-done>60g Kalamata olives<item-todo-done><item-todo-done>500g penne pasta<item-todo-done><item-todo-done>10g dark chocolate<item-todo-done><item-todo-done>20g parsley leaves<item-todo-done><item-todo-done>40g pine nuts<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
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
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
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
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
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
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