Caponata Pasta

Serves: 4 Prep: 5_mins Cook: 25_mins

Info

This family friendly vegetarian Caponata Pasta can be made in under 30 minutes and is the tastiest way to get your kids eating their 5- a-day in one delicious meal.

We get our re-usable lunchboxes from Elephant Box - the makers of simple, strong and sustainable, BPA free lunchboxes.

Ingredients

4 tbsp Biona Organic olive oil

1 large onion

250g chargrilled/roasted Mediterranean veg (we used courgettes, aubergine & peppers)

400g Biona Organic chopped tomatoes

1 tbsp Biona Organic capers

1 cloves of garlic, crushed

2 tbsp raisins

350g Biona Organic fusilli pasta

A handful of basil leaves

Vegetarian parmesan or vegan cheese to sprinkle on top

Method

Heat the oil in a large pan and cook the onion until it starts to caramelise. Add the garlic for the final 2 mins of cooking time.
Add the mixed veg, tomatoes, capers and raisins. Season well with salt and pepper and leave it simmering uncovered, for 10 mins, or until you have a rich thick sauce.
Meanwhile bring the pasta to boil in salty water and cook until tender. Tip the pasta into the sauce, adding a splash of water if it needs loosening. Scatter with the basil leaves and a sprinkle of parmesan. Serve straight from the pan or leave to cool for lunchboxes.