Name: Caponata ricotta pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup olive oil; 1 red onion, finely chopped; 2 clove garlic, crushed; 1 eggplant, finely chopped; 1 red capsicum, seeded, finely chopped; 1 zucchini, finely chopped; 1/2 cup pitted black olives; 1 tablespoon baby capers, rinsed, chopped; 375 gram large shell pasta; 150 gram fresh ricotta; 1/2 bunch bunch basil leaves, chopped; 1 tablespoon toasted pine nuts

Caponata ricotta pasta

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

1/4 cup olive oil

1 red onion, finely chopped

2 clove garlic, crushed

1 eggplant, finely chopped

1 red capsicum, seeded, finely chopped

1 zucchini, finely chopped

1/2 cup pitted black olives

1 tablespoon baby capers, rinsed, chopped

375 gram large shell pasta

150 gram fresh ricotta

1/2 bunch bunch basil leaves, chopped

1 tablespoon toasted pine nuts

Method

1.In a large frying pan, heat oil on medium. Saute onion and garlic for 2-3 minutes, until onion is tender.

2.Add eggplant, capsicum, zucchini, olives and capers. Cook for 10-15 minutes, stirring occasionally, until vegetables are tender. Season to taste.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, until tender.

4.Drain pasta well and return to pot with vegetable mixture, ricotta and basil. Toss well and serve sprinkled with nuts.

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Ingredients

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