Caponata is a yummy Sicilian dish made with mediterranean veg, basil, tomatoes and olives, we wanted to challenge ourselves to make a super quick 5 minute making a caponata influenced version of classic spaghetti bolognese that everyone will love! Serve with some nutritional yeast
Takes 10 minutesminutes
Serves 2
Ingredients
Ingredients
200gwholemeal spaghettidry
1medium onion
200groasted red peppers in jar
1tspgarlic powder or 1 large clove garlic
1large carrot – grated
1jar of tomato passata or chopped tomatoes 500g
1x tin of cooked Lentils 400g
Small bunch Basil
40gpitted Olives
25gof raisins or sultanas
Instructions
Method;
Cook pasta according to pack instructions.
Slice the roasted red peppers into thin slices. Grate the carrot. Peel and finely chop the garlic, if using. Peel and chop onion into small dice. Chop olives. Drain and rinse the lentils. Pick the fresh basil from the stalk.
Put a non stick frying pan on high heat, once hot add the chopped onion and grated carrot and cook for 2-3 minute, stirring continuously, add the chopped olives, the raisins and garlic powder/cloves, cook for 1 minute, add the passata and drained lentils. Bring to a boil. Add the chopped basil (put a little aside for garnish), add the cooked pasta and mix well together and heat through. To serve, divide into serving bowls and top with remaining basil.
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