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Tomato caponata pasta

By Abigail Donnelly
4
Easy
15 minutes
15 minutes

Ingredients

    For the caponata:

  • 4 T olive oil
  • 4 (or 1 large) baby brinjals, cubed
  • 20 g pine nuts, toasted
  • 3 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 2 T tomato paste
  • 10 green olives, pitted
  • 2 T capers
  • 8 anchovies, roughly chopped
  • 2 T Italian parsley, chopped
  • 3 T red wine vinegar
  • 1 lemon, juiced
  • 350 g Woolworths roasting vine tomatoes
  • 200 g spaghetti, cooked al dente
  • Sea salt and black pepper, to taste

Method

  1. To make the caponata, heat the olive oil in a pan. Cook the brinjals until soft and charred. Add the pine nuts, garlic and chilli and cook for 1 minute.
  2. Add the remaining ingredients and cook for 5 minutes over a low heat.
  3. Drizzle a little olive oil over the tomatoes and roast for 15 minutes.
  4. Toss the caponata through the spaghetti and serve with the roast tomatoes. Season to taste.

Cook's note: Caponata originated in Sicily as a cooked veg, often as a side for fish dishes. Also great as cold antipasto, or tossed hot through pasta ... like so. The sweet-and-sour tang goes beautifully with pasta.

Discover more pasta recipes here.