Pasta Caponata

This recipe features in these meal plans: A slow, easy week..., Back-to-school 2, Italian Classics, Italian Specials, Regional Italian.

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


  • 2 medium aubergines, cut into 2cm chunks
  • 1 medium red onion (approx 185g), finely chopped
  • 400g of tinned chopped tomatoes
  • 25g of raisins
  • 20g of capers
  • 300g of conchiglie pasta shells
  • 60g of Parmesan cheese, grated
  • 60g of black olives, drained and halved
  • 5 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 2 garlic cloves, chopped
  • 2 tbsp balsamic vinegar
  • 1 tsp white caster sugar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £1.57
  • Store cupboard: Cook's
  • Calories per serving: 528
  • 5-a-day per serving: 2.5
  • Print Recipe
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 cook 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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