Sicilian Penne Caponata

Name: Sicilian Penne Caponata
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Aubergine; ½ Celery Stick; 2 Garlic Clove; 1 Green Pepper; 1 Tuscan Pork Sausage; 1 Chopped Tomatoes; ½ Lilliput Capers; 1.5 White Wine Vinegar; 180 Wheat Penne Pasta; 2 Parmesan Cheese

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This recipe was born out of Patrick’s love for all things Italian. Sicily is famous for their arancini and cannoli but this caponata is also one of Sicily’s best kept secrets. So, mum’s the word. We don’t want to get in trouble with the locals! The sweet tang of those tomatoes work so well with the capers, peppers and Tuscan sausage. You’ll enjoy this one!

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Celery Stick

(Contains: Celery)

Garlic Clove

Green Pepper

Tuscan Pork Sausage

(Contains: Sulphites, Cereals containing gluten)

Chopped Tomatoes

Lilliput Capers

1.5

White Wine Vinegar

(Contains: Sulphites)

180

Wheat Penne Pasta

(Contains: Cereals containing gluten)

Parmesan Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)927 kcal

Energy (kJ)3879 kJ

Fat40 g

of which saturates15 g

Carbohydrate105 g

Protein45 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Pan

•Pot

•Bowl

Instructions

Pre-heat your oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into five strips. Chop the aubergine into 2cm cubes. Finely chop the celery and peel and finely chop your garlic cloves. Remove the core from the pepper and chop into little bite-sized chunks.

In a bowl, coat the aubergine and pepper in 1 tbsp of olive oil. Spread evenly on a baking tray and roast on the top shelf of the oven. Cook for 20 mins or until a little crispy around the edges.

Heat 1 tbsp of olive oil in a large frying pan on medium heat. Once hot, add in the celery and garlic with a pinch of salt and pepper. While they cook, slice open the sausages and put the meat in the pan too (discard the skins). Break it up and cook for 5 mins.

Tip in your chopped tomatoes and then fill the can halfway with water. Swill the water around and add this into the sauce. Add ¼ tsp of salt, 1 tsp of sugar (if you have it), the capers and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Boil a large pot of water with 1/4 tsp of salt. Once the water is rapidly boiling add the pasta and boil for around 6 mins until it is ‘al dente’. Tip: “Al dente” simply means the pasta is cooked through but has a hint of firmness left in the middle.

Once the vegetables have roasted, remove from the oven add them into the tomato sauce and stir.

Once the pasta is ready drain it and add to your thick caponata sauce. Stir everything together then serve in big bowls and grate over your parmesan cheese.