Caponata Pasta

Serves: 4 Prep: 5_mins Cook: 25_mins


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.


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


  1. 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.
  2. 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.
  3. 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.

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