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Spaghetti Caponata

Caponata is a Sicilian dish featuring eggplants and tomatoes among other yummy things, and this is a pasta recipe inspired from it.

I usually cook 100 gr of spaghetti per person. The quantities I give here are for a 500gr packet. To cook the spaghetti properly use a large pot and a lot of salted boiling water. Cook al dente (usually around 8 minutes, but check), and refresh under cold running water. Keep some of the boiling water after cooking to use in the sauce.

For the sauce, in a pan with a little oil sauté:

  • Onion, finely chopped, 1 large pc

  • Red pepper finely chopped, 1 large pc

and when softened add:

  • Garlic, finely chopped, 1 medium clove

Stir well and deglaze with:

  • Wine, 2 tbsps


  • Concentrated tomato paste, 3 tbsp, and a pinch of sugar

and mix to coat everything. Then add:

  • Tomatoes, grated, 3 medium pcs

  • Eggplant, cut in strips of about 2 cm thick, 2 pcs

and some water if needed. Cook for a few minutes until the eggplants are soft and the sauce reduced. Then add:

  • Olive fillets, 1/3 cup

  • Capers, 1/3 cup

the reserved pasta water and the spaghetti, and stir constantly for a few seconds, to coat the spaghetti with the sauce.

Top with:

  • Parsley, finely cut

  • Pine nuts, toasted

  • Parmesan, grated


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