Caponata Pasta
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your 5-a-day into one delicious meal.
Ingredients
4 tbsp olive oil, 1 large onion, 4 garlic cloves, 250g chargrilled Mediterranean veg, 400g can chopped tomatoes, 1 tbsp small capers, 2 tbsp raisins, 350g rigatoni, bunch basil leaves, parmesan cheese
Instructions
Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time. Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce. Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan.