with Sausage and Parmesan
This recipe was inspired by our Patrick's love for all things Italian. Caponata is a classic Sicilian aubergine dish bursting with 'agrodolce' flavours - that's the Italian word for sweet and sour! But Patrick can't resist experimenting in the kitchen and has included some sausage in his caponata. Sicilians are notoriously protective of their recipes so let's make sure it stays our delicious little secret, OK?
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(May contain Celery)
(Contains Sulphites, Cereals containing gluten)
White Wine Vinegar
Wheat Penne Pasta
(Contains Cereals containing gluten)
Preheat your oven to 220°C and put a Large Saucepan of water with a pinch of salt on to boil for the pasta. Slice the aubergine in half lengthways, 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 slice into 1cm wide strips.
Spread the aubergine and pepper out on a baking tray. Drizzle over some olive oil and season with a pinch of salt and a grind of black pepper. Pop on the top shelf of your oven. Roast until soft and a little crispy around the edges, about 20 mins.
Put a glug of olive oil in a large frying pan on medium heat. Once hot, add the onion and garlic. Slice open the sausage and add the meat to your pan (discard the skin). Break it up with a wooden spoon and cook for 5 mins. Add the white wine vinegar to the pan and cook until almost evaporated.
Tip the diced tomatoes into your pan and then half fill the tin(s) with water and add this to the caponata. Season with salt, black pepper and a pinch of sugar (if you have some). Leave to simmer and thicken, 10-15 mins.
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.
Once the aubergine and pepper are ready, remove from your oven and stir into the caponata along with the olives. We like to leave our olives whole for contrast but chop them up if you'd like them to blend in, or leave out altogether if you're not a fan! Drain the pasta in a colander and combine with the caponata. Serve in big bowls and grate the parmesan cheese over the top. Enjoy!