Caponata pasta M

Caponata pasta recipe. Grilled peppers, tomatoes and capers make a lovely Caponat sauce. Serve with rigatoni and freshly grated Parmeggiano Regiano. 

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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

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

Parmesan, shaved

DIRECTIONS

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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