Pasta Caponata

• servings: Makes 2-3 portions

Ingredients

Caponata is loved all around the world and in Sicily there are many different versions. But I made mine in a way that it complements the pasta perfectly. It’s also delicious on its own on top of homemade toasted bread, as a bed for a burrata, with roast chicken or an oven-baked fish, or even with couscous! 🙌

When the vegetables are fully in season, the sauce is often made in big batches and preserved in a glass jar so you can enjoy them again later in the year. Or it keeps well up to 4 days in the fridge.

Here are the ingredients 👇 Or you can find the full written recipe on my website (link in bio).

Extra virgin olive oil

2 cloves of garlic

½ a leek

½ a large aubergine

1 large red pepper

1 stick of celery

1 bay leaf

20g pine nuts

300ml passata

1 tbsp capers

2 tsp sugar

2 tbsp of red wine vinegar

Fine sea salt

A few basil leaves

300g short pasta - I have used pennoni