Caponata Pasta

Caponata Pasta

January 05, 2024

This authentic Italian dish can be served hot or cold! Vegetarian and easy to make.

Serves 4

If you like this recipe, ew think you will love 'Nielsen Massey Vegan Slow Cooker Lemon, Kale and White Bean Soup'. 


  • 4 tbsp Biona Organic olive oil
  • 1 large onion or True Natural Goodness onion powder
  • 250g chargrilled/roasted Mediterranean veg (we used courgettes, aubergine & peppers)
  • 400g Biona Organic chopped tomatoes
  • 1 tbsp capers
  • 1 cloves of garlic, crushed
  • 2 tbsp organic raisins
  • 350g Biona Organic fusilli pasta
  • A handful of basil leaves
  • Vegetarian parmesan or vegan violife cheese to sprinkle on top



Heat the oil in a large pan and cook the onion until it starts to caramelise. Add the garlic for the final 2 mins of cooking time.


Add the mixed veg, tomatoes, capers and raisins. Season well with salt and pepper and leave it simmering uncovered, for 10 mins, or until you have a rich thick sauce.


Meanwhile bring the pasta to boil in salty water and cook until tender. Tip the pasta into the sauce, adding a splash of water if it needs loosening. Scatter with the basil leaves and a sprinkle of parmesan. Serve straight from the pan or leave to cool for lunchboxes.