Caponata (Mediterranean Vegetable) Pasta with Parmesan & Pine Nuts (vegetarian / vegan and dairy free possible)

Portions

2

Preparation

10 min.

preparation

20-30 min.

 INGREDIENTS

1 jar Bay's Kitchen Tomato Basil Sauce

200g gluten-free linguine or tagliatelle

1 Zucchini

1 Aubergine

200g cherry tomatoes

2 Pepperoni

30g parsley

20g pine nuts

20g Parmesan*

10g capers

10g raisins

1 tablespoon of olive oil

Salt & pepper for seasoning

*Vegan & dairy-free version: Do not use Parmesan or replace it with vegan Parmesan (please check the ingredients list, it is often made with cashews and could therefore be high FODMAP in larger quantities)

PREPARATION

1. Cut the vegetables into small cubes, place on a baking tray and drizzle with olive oil. Season and then bake for 20-30 minutes at 180°C / 160°C.

2. Roast the pine nuts.

3. Heat the Bay's Kitchen Tomato Basil Sauce in a pan over medium heat, add the roasted vegetables, chopped capers and chopped parsley and stir for 2-3 minutes.

4. Fill a pot 2 ⁄3 full with water and bring to a boil. Add the pasta and cook according to package instructions.

5. Drain the pasta, then add the sauce and vegetables to this pan and stir for 2 minutes.

6. Finish with roasted pine nuts, raisins, and shavings of Parmesan cheese.