Prawn caponata pasta
This classic Italian veggie stew makes a fab sauce for pasta. The addition of prawns keeps it lean, but filling and satisfying.
Serves 4 • Prep 5 mins • Cook 30 mins
4tbsp olive oil
1tbsp capers, drained
2tbsp fresh breadcrumbs
2 garlic cloves, grated
2tsp dill, finely chopped
1 large aubergine (approx 300g), cut into bite-size pieces
1 large courgette (approx 300g), cut into half moons
1 stick celery, sliced
1tbsp tomato puree
400g tin chopped tomatoes
75g pitted Kalamata olives
300g wholewheat penne
150g raw, peeled king prawns
Fresh basil leaves, to serve
Heat 1tbsp oil in a large frying pan. Once hot, fry the capers until golden, then transfer to kitchen paper. Add the breadcrumbs to the pan and fry until golden; set aside in the bowl. Fry the garlic until fragrant, then mix into the breadcrumbs
