Caponata Pasta

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Serves: 4

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Prep: 5 mins

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Cook: 20 mins

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Kcal pp: 416

Ingredients Jump to method

Fruit & Veg

2 eggplants

4 garlic cloves

2 red onions

2 mixed-color bell peppers

1 bunch fresh basil


Dairy & Chilled

2 oz vegetarian parmesan


Dried Goods

12 oz penne pasta


Cans & Jars

2 x 14.5 oz can diced tomatoes

3 tsp capers


Pantry

Olive oil

Method

Begin by preparing a large saucepan of boiling salted water.


Peel the onions deseed the peppers. Roughly cut the onions, peppers, and eggplants into large chunks. Add to a second large saucepan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes until the onion appears golden, then crush in the garlic and cook further 2 minutes.


Then add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.


Add the cans of tomatoes and 3 tsp of capers to the pan of charred veg. Stir and bring to a simmer for 10 minutes.


Then, drain the pasta using a colander, reserve a mug of the starchy water. Add the drained pasta and basil leaves to the veg and gently stir together. Loosen with a splash of the reserved starchy water if needed.


Serve between four bowls and grate over the parmesan cheese.

 

Nutritional Data Per Portion

Energy

416 kcal

Total Fat

9.85 g

Saturated Fat

3.49 g

Carbohydrates

66.34 g

Sugar

23.86 g

Fibre

13.28 g

Protein

17.42 g

Sodium

51.53 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.