Inspired by the classic Sicilian caponata dish, this rustic pasta is actually a twist on the French ratatouille. It's brought to life with briny olives and capers, and toasted pine nuts give the perfect finishing touch for extra texture and nuttiness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
170 g
Penne
200 g
Zucchini
370 mL
Crushed Tomatoes with Garlic and Onion
15 g
Capers
60 g
Mixed Olives
½ tbsp
Red Wine Vinegar
2 tbsp
Honey
28 g
Pine Nuts
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
7 g
Parsley
½ tbsp
Oil*
¼ tsp
Pepper*
2.25 tsp
Salt*
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.
While pasta cooks, cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Drain capers, then pat dry with paper towels. Drain, then roughly chop olives. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers and zucchini. Cook, stirring often, until slightly softened, 2-3 min. Stir in crushed tomatoes, olives, honey, half the capers and half the vinegar (use all the vinegar and capers for 4 ppl). Season with salt and pepper. Bring to a gentle simmer, then reduce heat to medium. Cook, stirring often, until veggies are tender, 5-6 min.
While sauce cooks, heat a small pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add sauce, reserved pasta water and half the Parmesan to the pot with pasta. Heat the pot over medium-high. Cook, stirring, until sauce thickens, 3-4 min.
Divide pasta between plates. Sprinkle parsley, remaining Parmesan and pine nuts over top.