Mediterranean Pasta with Vegetables, Parmesan and Pine Nuts
This pasta takes its cue from caponata, a sweet and sour aubergine dish from Sicily that often includes capers, raisins and pine nuts. The vegetables roast in the oven until soft and browned, and only go into the sauce at the end.
The base is Fody Tomato Basil Sauce, which contains neither onion nor garlic. For two servings you need just under half of a 550 g jar.
Method
- Preheat the oven to 180 °C (160 °C fan). Cut the aubergine, courgette and pepper into small cubes and halve the cherry tomatoes. Spread everything out on a baking tray, drizzle with the oil and season with salt and pepper.
- Roast the vegetables for 20 to 30 minutes, until the aubergine is soft and browning at the edges. Meanwhile, toast the pine nuts in a dry frying pan until light golden, and chop the capers and parsley.
- Bring a large pan of salted water to the boil and cook the pasta until al dente.
- Warm the sauce in a large frying pan over a medium heat. Stir in the roasted vegetables, capers and parsley and let it bubble gently for 2 to 3 minutes.
- Drain the pasta, add it to the sauce and toss over a low heat for 2 minutes.
- Spoon onto plates and finish with the pine nuts, raisins and shaved cheese.
Tips
- Raisins are high in FODMAPs, as our FODMAP list shows. At 5 g per serving the amount here is small, but during the elimination phase it is still better to leave them out.
- Without the cheese, the pasta is vegan. Vegan Parmesan alternatives are often made from cashews, which are also high in FODMAPs, so check the ingredients list.
