Pasta Caponata

Pasta Caponata

Mixed vegetable tomato pasta. I promise it tastes better than it looks!

 

Ingredients:

200g pasta (enough for 4 people )

2 tbsp oil

1 red onion

1 aubergine 

1 courgette 

1 yellow pepper 

3 sticks of celery

400g tin of tomatoes 

Handful of olives 

Pinch of salt 

 2tbsp balsamic vinegar 

2 tsp Dried oregano) or basil )

Topping: vegan cheese, nutritional yeast, breadcrumbs and pine nuts or even crumbled up crisps 

 

Method: 

  1. Heat the oil in a pan and add the onion (diced).
  2. Dice the rest of the veg and add them to the pan. Allow them to soften for about 2 minutes. 
  3. Add the tomatoes and olives, chopped small, as well as a pinch of salt.
  4. Put the lid on and simmer for 10-15 minutes until the veg are soft.
  5. Add the balsamic vinegar and cooked pasta, along with the oregano. 
  6. Stir through with a spoon then place in a baking dish.
  7. Sprinkle with your choice of topping, then bake in the oven for 8-10 minutes at 200°C (gas 6).


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