St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Courgette Caponata Pasta

Caponata is a classic Sicilian dish - this is not that! But it has been inspired by it. Diced courgettes in a tangy sauce, this would also be perfect topped with olives if you have any at hand.

Recipe Video

Recipe Ingredients

100g pasta
½ red onion – diced (1cm)
½ green pepper – diced (1cm)
½ courgette – diced (1cm)
2 clove garlic – finely chopped
2 tsp Mediterranean blend
1 fresh tomato – diced (1cm)
½ lemon – juiced

Optional Ingredients

  • parmesan, chilli, olive oil, olives, capers, chilli

Recipe Instructions

Prepare vegetables as described.
Cook pasta until done (after 10 – 12 mins it should be soft to touch), drain & reserve.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).
Add the green pepper & courgette and continue to cook until soft (3 mins).

Add garlic to onions and cook out for 1 minute before adding spices – stirring continuously to avoid too much smoke – turn down heat if necessary.
Add the fresh chopped tomatoes to the saucepan and let everything simmer together with a lid on for at least 10 minutes, this allows flavours to develop.

Finish the dish with the lemon juice stir & taste before adjusting with salt & pepper.

Serve with the reserve pasta and any optional toppings.

Recipe Print-Out


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Table of Contents

See more recipes below

Or head back to our Recipe Catalogue