Sicilian Caponata Pasta with Whipped Ricotta and Pine Nuts
Penne tossed with sautéed golden aubergine, softened onion and celery, and a topping of toasted pine nuts and olives.
- 300 g penne pasta
- 1 medium aubergine
- 1 medium red onion
- 2 stalks celery stalks
- 400 g tinned chopped tomatoes
- 200 g ricotta cheese
- 80 g green olives
- 40 g pine nuts
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
- 20 g fresh basil
- 60 ml extra virgin olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 2cm cubes, sprinkle with salt and leave for 15 minutes
- Step 2
Dice red onion and celery finely, roughly chop olives
- Step 3
Toast pine nuts in a dry pan for 2-3 minutes until golden, set aside
- Step 4
Rinse aubergine cubes and pat dry with kitchen paper
- Step 5
Heat 3 tbsp olive oil in large pan over medium-high heat, fry aubergine for 8-10 minutes until golden and tender
- Step 6
Add onion and celery to pan, cook for 5 minutes until softened
- Step 7
Add tinned tomatoes, olives, vinegar and sugar, simmer for 12-15 minutes until thick
- Step 8
Meanwhile, bring large pot of salted water to boil and cook penne for 10-12 minutes until al dente
- Step 9
Whisk ricotta with remaining olive oil and season with salt and pepper
- Step 10
Tear basil leaves and stir half into caponata, season with salt and pepper
- Step 11
Drain pasta and toss with caponata sauce
- Step 12
Serve topped with dollops of whipped ricotta, toasted pine nuts and remaining basil
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