Caponata pasta

Name: Caponata pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 aubergine, diced; 2 shallots, thinly sliced; 2 tbsp olive oil; 4 tomatoes, chopped; 2 stalks celery, chopped; 1 tbsp capers, drained and rinsed; 20 g raisins; 25 g basil; 2 tbsp red wine vinegar, plus extra to taste; 2 tbsp pine nuts, toasted; 2 tbsp ZOE Daily30+; 150 g De Cecco Cavatappi; 2 tbsp Parmigiano Reggiano, freshly grated

Mediterranean vegetables along with raisins and pine nuts work together to offer naturally sweet flavours and satisfying textures in this classic Italian dish. The addition of ZOE Daily30+ gives extra depth of flavour, texture and fibre.

5 out of 5 stars(3) Rate this recipe

HealthyLow in saturated fat3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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1 aubergine, diced
2 shallots, thinly sliced
2 tbsp olive oil
4 tomatoes, chopped
2 stalks celery, chopped
1 tbsp capers, drained and rinsed
20g raisins
½ x 25g basil
2 tbsp red wine vinegar, plus extra to taste
2 tbsp pine nuts, toasted
2 tbsp ZOE Daily30+
150g De Cecco Cavatappi
2 tbsp Parmigiano Reggiano, freshly grated

Preheat the oven to 220ºC, gas mark 7. Toss the aubergine and shallots in the olive oil and season lightly, tip onto a baking sheet and roast for 20 minutes, stirring until golden.
Meanwhile, place the tomatoes, celery, capers and raisins in a saucepan. Cover with a tight-fitting lid and simmer gently for 12-15 minutes.
Add the roasted veg to the pan, and rip over most of the basil leaves. Add the vinegar and simmer, uncovered, for a further 10 minutes (add a splash of water if needed). Stir in the pine nuts and ZOE Daily30+ and check the seasoning, adding more vinegar for a sharper flavour, if preferred.
Meanwhile, cook the pasta according to pack instructions, then drain well and return to the pan. Stir in the caponata and sprinkle with parmesan and the remaining basil leaves, to serve.