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Caponata Pasta


Serves: 4


Prep: 5 mins


Cook: 20 mins


Kcal pp: 390

Ingredients Jump to method

Fruit & Veg

2 aubergines

4 garlic cloves

2 red onions

2 mixed-colour peppers

1 bunch fresh basil

Dairy & Chilled

30g vegetarian parmesan

Dried Goods

350g penne pasta

Cans & Jars

2 x 400g can chopped tomatoes

3 tsp capers


Olive oil


Begin by preparing a large saucepan of boiling salted water.

Peel the onions deseed the peppers. Roughly cut the onions, peppers and aubergines into large chunks. Add to a second large saucepan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes until the onion appears golden, then crush in the garlic and cook further 2 minutes.

Then add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Add the cans of tomatoes and 3 tsp of capers to the pan of charred veg. Stir and bring to a simmer for 10 minutes.

Then, drain the pasta using a colander, reserve a mug of water from the saucepan. Add the drained pasta and basil leaves to the veg and gently stir together. Use the reserved water to loosen if needed.

Serve between four bowls and grate over the parmesan cheese.


Nutritional Data Per Portion


390 kcal

Total Fat

7.9 g

Saturated Fat

2.36 g


66.72 g


23.6 g


13.28 g


14.95 g


41.02 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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