Ingredients

Method

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

Ingredients

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.