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Tomato caponata pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

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.
Add the remaining ingredients and cook for 5 minutes over a low heat.
Drizzle a little olive oil over the tomatoes and roast for 15 minutes.
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.

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Meatballs with radish tzatziki and roast peppers

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