Pasta Caponata

This recipe features in these meal plans: Autumn Specials.

Pasta tossed with caponata sauce - a rich, slightly piquant Sicilian-style aubergine and tomato sauce with capers, red onion and olives.


  • 1 medium aubergine, cut into 2cm pieces
  • 1 medium red onion (approx 185g), finely chopped
  • 227g of tinned chopped tomatoes
  • 3 tsp raisins
  • 2 tsp capers
  • 150g of conchiglie pasta shells
  • 30g of Parmesan cheese, grated
  • 30g of black olives, halved
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 clove of garlic, chopped
  • 1 tbsp balsamic vinegar
  • 1/2 tsp white caster sugar
  • 1/2 tsp dried oregano
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £1.72
  • Store cupboard: Cook's
  • Calories per serving: 561
  • 5-a-day per serving: 2.8
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Pasta Caponata photo

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  1. Heat the olive oil in a saucepan and add the aubergine and a generous pinch of salt. Gently fry for 5-6 minutes, or until the aubergine is lightly softened.
  2. Add more oil the to pan, if necessary, and fry the onion, garlic and oregano for 3-4 minutes, or until the onion is soft.
  3. Add the capers, olives and balsamic vinegar and continue to cook for 2-3 minutes, or until the vinegar has reduced to a syrupy consistency. Add the tomatoes, sugar and raisins and season with salt and pepper. Gently cook, covered, for 20-25 minutes, or until the sauce develops a thicker consistency. Add a little water if the sauce becomes dry.
  4. Meanwhile, cook the pasta according to the packet instructions so that it is ready at about the same time as the sauce.
  5. Toss the pasta and two-thirds of the parsley with the caponata sauce. Serve immediately topped with grated Parmesan and the remaining parsley.

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