Caponata pasta

Caponata pasta Food Recipe

Ingredients:
4 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely sliced
250g Mediterranean veg (peppers and aubergines)
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni, penne or another short pasta shape
bunch basil leaves, picked
parmesan (or vegetarian alternative), shaved, to serve

Method
STEP 1
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.

STEP 2
Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

STEP 3
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