Vegetarian pasta caponata

Table of contents:

Vegetarian pasta caponata
Vegetarian pasta caponata


  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, pressed
  • 250 g pre-roasted vegetables (eggplant, pepper, zucchini)
  • 400 g tomatoes, chopped
  • 1 tablespoon capers
  • 2 tablespoons raisins
  • 350 g rigatoni pasta, penne or other type of tube pasta
  • Fresh basil for garnish
  • Parmesan for sprinkling


First roast the chopped vegetables with a little olive oil in the oven for 20-30 minutes. Meanwhile, cook the pasta for 8-10 minutes in s alted boiling water and drain. Heat the olive oil over medium heat. Fry the onion for 10 minutes. Add the garlic and fry for another 2 minutes.

Mix the roasted vegetables, tomatoes, capers and raisins. Season with spices as desired. Add to the pan. Cover with a lid and let it cook for 10 minutes. Add the pasta to the pan along with 2-3 tablespoons of the water you cooked it in. Stir to taste well with all the vegetable sauces.

Transfer to a serving bowl. Sprinkle with fresh basil and parmesan.

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