Tomato caponata pasta

Tomato caponata pasta

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 15 minutes
  • 15 minutes
  • Muratie Merlot 2015


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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