Spaghetti Caponata

  • 15 mins

  • Feeds 1

  • 3 Blocks

Caponata is a beautiful Sicilian aubergine dish - and this is our mega easy, cheat's version. Infinitely better than pasta sauce from a jar.
  •  3 Jackfruit Blocks
  • 100g Spaghetti
  • 50g Black Olives
  • 25g Capers
  • Juice of Half a Lemon
  • Handful Chopped Pine Nuts
  • Drizzle of Olive Oil
  1. Heat your Jackfruit Blocks up in a pan over a medium heat.
  2. Cook your spaghetti in salted boiling water for around 8 minutes, or until just cooked al dente.
  3. Meanwhile, roughly chop the capers and olives. Stir these into the jackfruit sauce with the lemon juice.
  4. Once the pasta is cooked, transfer it into the sauce along with two of three spoonfuls of pasta water. 
  5. Toss together until silky and combined, adding pasta water to reach the desired consistency.
  6. Serve in a bowl with the chopped pine nuts over the top.