Stranger Foods

Rigatoni caponata gratin

Serves 4 | Prep 10 mins | Cook 20 mins

A comforting pasta gratin, ready to serve in 30 minutes

Ingredients

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Heat 1 tablespoon of oil in a large frying pan over a high heat. Add the chopped aubergine with a pinch of salt and fry for until starting to colour. Add the onion, celery and half the garlic and cook for until starting to soften. Reduce the heat to medium, add the tomatoes, capers, brine, sultanas and 150 ml boiling water. Simmer for or until you have a thick sauce and the tomatoes have started to break down. Stir through the parsley, reserving 1 tablespoon, and season to taste.
Meanwhile, add the rigatoni to a pan of salted boiling water and cook until al dente. Drain, reserving 50 ml of the cooking water.
Heat the remaining 1 tablespoon of olive oil in a small pan, add the rest of the garlic and the panko breadcrumbs and fry for until golden. Season and mix with the reserved parsley.
Drain the pasta and toss with the sauce and 50 ml pasta water. Divide between 4 warmed pasta bowls and sprinkle with the crispy garlic crumbs to serve.