Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Pasta Caponata

Pasta Caponata
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.

Ingredients
Method

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

Ingredients

  • 2 aubergines (about 500g)
  • 300g cherry tomatoes
  • 3 tbsp olive oil
  • 1 1⁄2 tsp chilli flakes
  • 1 red onion
  • 3 garlic cloves
  • 1 celery stick
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 2 sprigs fresh thyme
  • 30g small capers
  • 40g raisins
  • 60g pitted Kalamata olives
  • 500g penne pasta
  • 10g dark chocolate
  • 20g fresh parsley
  • 1 tbsp balsamic vinegar
  • 40g pine nuts
  • salt and black pepper

Method

  1. 1.

    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

  2. 2.

    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

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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

  6. 6.

    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

  7. 7.

    Serves 4-6