Penne Caponata

Ingredients

Ingredient	Amount	Unit
Aubergine	2	unit(s)
Red Onion	2	unit(s)
Garlic Clove	4	clove
Red Pepper	2	unit(s)
Tuscan Pork Sausage Meat	560	grams
White Wine Vinegar	4	tbsp
Chopped Tomatoes	2	tin(s)
Water	200	milliliter(s)
Penne Pasta	360	grams
Green Olives	30	grams
Parmesan Cheese	40	grams

Instructions

Step 1

Instruction

Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve the aubergine lengthways, cut into 2cm wide strips, then chop into 2cm cubes. Halve, peel and chop the red onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and cut into 1cm slices.

Step 2

Instruction

Spread the aubergine and pepper out on a lined baking tray. Drizzle over some oil and season with a pinch of salt and a grind of pepper. Pop on the top shelf of your oven. Roast until soft and a little crispy around the edges, about 20 mins

Step 3

Instruction

Heat a glug of oil in a frying pan on medium heat. Once hot, add the onion and cook, stirring, 3 minutes. Stir in the garlic and cook for another minute. Add the sausage meat to your pan. Break it up with a wooden spoon and cook until slightly browned, 5 mins. Then add the white wine vinegar and cook until almost evaporated.

Step 4

Instruction

Pour the diced tomatoes into your pan along with the water (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have some). Leave to simmer and thicken, 10-15 mins.

Step 5

Instruction

Meanwhile, add the penne to your pan of boiling water. Cook until 'al dente', about 6 mins. TIP:'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When cooked, drain in a colander, return to the pan off the heat and drizzle over a little oil to stop it from sticking.

Step 6

Instruction

Once the aubergine and pepper are ready, remove from your oven and stir into the tomato sauce along with the olives. We like to leave our olives whole for texture but chop them up if you'd like them to blend in, or leave out altogether if you're not a fan! Stir the pasta into the caponata and serve in big bowls. For a dairy free option enjoy now, if you fancy a little extra grate over the parmesan cheese. Buon appetito!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1678	kcal
Protein	84	g

Allergens

Sulphites, Gluten, Milk