20 minutes
Dive into the robust flavors of the Mediterranean with this quick and simple Caponata Pasta, perfect for a wholesome weeknight dinner. Not only is it budget-friendly, but you'll also tick off three of your daily veggie servings in one delightful dish!
tablespoons
Large Onion, finely chopped
each
Garlic Clove, finely sliced
each
Chargrilled Mediterranean Vegetables, drained and roughly chopped
0 oz
Chopped Tomatoes, canned
0 oz
Capers, small
tablespoons
Raisins
tablespoons
Short Pasta, rigatoni, penne, or another short pasta shape
0 oz
Basil, fresh, picked
bunch
Parmesan Cheese, shaved, for serving
to taste
1. Heat the Olive Oil
In a large pan, warm the olive oil over medium heat. Add the finely chopped onion and sauté for 8-10 minutes until it begins to caramelize. For extra sweetness, feel free to cook the onion longer. Stir in the garlic slices during the last 2 minutes.
2. Create the Caponata Sauce
To the pan, add the chargrilled Mediterranean vegetables, canned tomatoes, capers, and raisins. Season with salt and pepper to taste. Let the mixture simmer uncovered for 10 minutes, or until it thickens into a rich sauce.
3. Cook the Pasta
As the sauce simmers, bring a kettle of water to a boil. Transfer the boiling water to a large pot, add a pinch of salt, and return to a boil. Cook the pasta following the package instructions until al dente. Drain the pasta, saving a cup of the pasta water.
4. Combine and Serve
Add the drained pasta to the sauce, tossing well to coat. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it. Garnish with fresh basil leaves and shaved Parmesan cheese. Serve warm, straight from the pan.
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