Pasta with caponata

• olive oil↗4 tbsp tbsp

  (or use oil from your roasted vegetables, see below)

• onion↗1 large

  finely chopped

• garlic cloves↗4

  finely chopped

• grilled Mediterranean vegetables250g g

  (pepper and eggplant if possible) from a can, jar or deli counter, drained if in oil (this oil can be used …)

• chopped tomatoes400g can g
• small capers↗1 tbsp tbsp
• raisins↗2 tbsp tbsp
• rigatoni350g g

  penne or other short pasta shape

• basil leaves↗bunch

  picked

• parmesan↗

  (or vegetarian alternative), grated, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and cook the onion for 8‑10 minutes until it begins to caramelize (or longer if you have time – the sweeter, the better). Add the garlic during the last 2 minutes of cooking.

2. 2

   Add the grilled Mediterranean vegetables, tomatoes, capers and raisins. Season well and simmer uncovered for 10 minutes, or until the sauce becomes rich.

3. 3

   Meanwhile, bring water to a boil in a kettle. Pour the kettle water into a large pot with a pinch of salt and bring to a boil. Add the pasta and cook until al dente, then drain, reserving a little pasta water. Transfer the pasta to the sauce, adding a splash of water if needed to loosen. Sprinkle with basil leaves and parmesan (optional) and serve straight from the skillet.