Pappardelle Caponata
Beautiful vegetarian recipe. Fresh ingredients, delicious pasta and our Mob Secret Blend for the finishing touch.
(Serves 2)
Ingredients
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1 aubergine, cubed
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½ red onion, finely diced
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2 sticks celery, sliced
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3 cloves garlic, minced
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1 x 400g tine chopped tomatoes
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1 tbsp tomato puree
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2 tbsp olive oil
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1 tbsp dried oregano
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2 tsp Peak Blends Don Secret Blend
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1 tsp capers
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Handful kalamata olives, pitted and roughly chopped
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Bunch flat leaf parsley, roughly chopped
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Handful pinenuts, toasted
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150g pappardelle
Method
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Heat oven to 180° C/ Gas Mark 4. Taking an oven proof dish, toss the aubergine cubes in 1 tbsp of olive oil and 1 tsp of Don Secret Blend. Roast in oven for 20 minutes.
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In a large saucepan, heat 1tbsp olive oil and sauté the celery and red onion on a medium heat till soft. Add the garlic, oregano and 1 tsp Don Secret Blend and continue stirring for 5 minutes.
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To the pan, add the chopped tomatoes, tomato puree, roasted aubergine, 50ml water and allow to simmer for 10 minutes.
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Add the chopped Kalamata olives, capers and check the seasoning.
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Cook the pappardelle as per the packet instructions and remember to reserve a small cup of the cooking water before draining. (Tip: the starchy cooking water helps to loosen sauces).
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Add the pasta to the caponata stew, adding a little of the cooking water if you need to loosen the sauce. Stir through the chopped parsley and toasted pine nuts before serving.
Substitutes & Suggestions
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Aubergine can be substituted for red peppers if you prefer.
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Omit the pine nuts if you suffer from a nut allergy.
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Serve with warm ciabatta and a crisp green salad.