Pasta a la Caponata
This is a truly delicious “have a look in the fridge and see what you’ve got” kind of recipe. It’s a real sweet and savoury mix.
Pasta a la Caponata
This is a truly delicious “have a look in the fridge and see what you’ve got” kind of recipe. It’s a real sweet and savoury mix.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180c (fan)
- 2
Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar
- 3
Cook in the oven for about 25 mins, chopping the tomatoes and garlic while you wait.
- 4
Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give it a mix
- 5
Pop back in the oven for 10 mins and start cooking the pasta so they are ready around the same time
- 6
While you wait for the pasta and caponata to cook, chop the olives
- 7
About 2 mins before the pasta is finished, add the olives, capers and currants to the oven dish and mix
- 8
Serve on top of the pasta with a grind of pepper and a sprinkle of Parmesan. I think even some breadcrumbs would add a nice texture to it too.
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