Tagliatelle caponata
8
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Caponata is a delicious Sicilian aubergine stew. It’s great served cold as an addition to antipasti or spread on crostini, but it also makes a fab pasta sauce
Ingredients
Olive Oil
1 tablespoon(s)
Red onion
1 small, finely chopped
Celery, Raw
2 stick(s), finely chopped
Aubergine
2 medium, cut into small cubes
Cherry Tomatoes
150 g, roughly chopped
Vinegar, All Types
1 tablespoon(s), red wine vinegar
Olives, in Brine
75 g
Capers, in Brine
1 tablespoon(s)
Parsley, fresh
1 tablespoon(s), roughly chopped
White pasta, dry
240 g, tagliatelle
Instructions
1
Heat the olive oil in a large, lidded pan over a medium heat. Fry the onion and celery for 5 minutes until starting to soften. Stir in the aubergines, tomatoes and vinegar with around 100ml water.
2
Cover and simmer on a low heat for around 30 minutes until the aubergines are tender and starting to break down. Stir through the olives, capers and parsley, then season well with salt and freshly ground black pepper.
3
Around 10 minutes before the caponata is ready, bring a large pan of water to the boil. Add the tagliatelle and cook for 10-12 minutres, until al dente. Drain, reserving 2 tbsp of the cooking water.
4
Stir the reserved pasta water into the caponata to loosen, then stir the tagliatelle through the sauce to coat.
5
Divide the pasta between bowls and serve.
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