Caponata-style pasta salad with crispy capers

Name: Caponata-style pasta salad with crispy capers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 180 g No.1 Orecchiete (or another pasta of your choice); 4 tbsp extra virgin olive oil; 20 g capers, drained; 1 aubergine, cut into 2cm cubes; 1 shallot, finely sliced; 2 clove/s garlic, finely sliced; 1 tbsp sherry or red wine vinegar; 1 tsp caster sugar; 1 tsp fine salt; 20 g sultanas (or raisins); 2 classic vine tomatoes, cut into 1.5-2cm chunks; 15 g pack oregano, leaves roughly chopped; 100 g ricotta

A thoroughly modern take on a pasta salad, inspired by the sweet-and-sour flavours of Sicilian caponata.

5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusstanding

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180g No.1 Orecchiete (or another pasta of your choice)
4 tbsp extra virgin olive oil
20g capers, drained
1 aubergine, cut into 2cm cubes
1 shallot, finely sliced
2 clove/s garlic, finely sliced
1 tbsp sherry or red wine vinegar
1 tsp caster sugar
1 tsp fine salt
20g sultanas (or raisins)
2 classic vine tomatoes, cut into 1.5-2cm chunks
½ x 15g pack oregano, leaves roughly chopped
100g ricotta

Bring a large pan of salted water to the boil; cook the pasta according to pack instructions. Drain and run under cold water to cool.
Meanwhile, heat ½ tbsp oil in a large nonstick frying pan over a medium heat, add the capers and cook for 3-4 minutes until darker in colour. Line a plate with kitchen paper, use a slotted spoon to transfer the capers to it; set aside.
Add 1 tbsp oil to the same pan, then fry the aubergine with a pinch of salt for 5-7 minutes or until tender and golden-brown on all sides. Scoop out onto a plate and set aside. Add 1 tbsp more oil to the pan with the shallot and garlic, then fry for 4-5 minutes until softened and turning golden. Transfer to a large bowl, then whisk in the vinegar, remaining 1½ tbsp oil, the sugar, salt and plenty of freshly ground black pepper. Stir in the aubergine, sultanas, tomatoes and oregano. Add the pasta and toss together. Leave the pasta to stand and absorb the flavours for 10-15 minutes.
Meanwhile, put the ricotta in the small bowl of a food processor with a pinch of salt and pulse until smooth (about 20 seconds). Transfer the pasta to a serving platter, top with dollops of ricotta and scatter over the capers to serve.

Typical values per serving when made using specific products in recipe