Caponata pasta M
Caponata pasta recipe. Grilled peppers, tomatoes and capers make a lovely Caponat sauce. Serve with rigatoni and freshly grated Parmeggiano Regiano.
350 g short pasta e.g. rigatoni or penne
4 Tbsp. olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
250 g grilled peppers in oil, drained and roughly chopped
400 g crushed tomatoes
1 Tbsp. small capers
2 Tbsp. raisins
a bunch basil leaves
1. In a frying pan, heat the oil fry the onion for at least 8-10 minutes until caramelised. Add garlic and fry for 2 more minutes
2. Add peppers, tomatoes, capers and raisins. Season to taste with salt and pepper and simmer, uncovered, for about 10 minutes until you have a rich sauce.
3. Cook the pasta accordingly to the instructions on the package. Drain in a strainer or colander when done.
4. Add the pasta to the pan with the sauce, scatter basil leaves and Parmesan and serve immediately.
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