Pasta with vegetable sauce

Ingredients

• 350 gshort pasta, of your preferred shape
• 400 gaubergines
• 1 largered pepper
• 500 mlpassata
• 1 tbsp (15 ml)salted capers
• 1peeled garlic clove
• a few leavesbasil
• 60 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• a small piecechilli
• from the auberginesaubergine skins
• 1 tbsp (15 ml)extra-virgin olive oil
• a pinchfine salt
• to tastegrated salted ricotta

Instructions

1. 1

   Prepare aubergines

   Wash the aubergines, remove the stalks and peel them in strips, keeping the skins. Cut the flesh into roughly 2 cm dice.

2. 2

   Prepare vegetables

   Rinse the pepper, remove its stalk, seeds and inner membranes, then dice it. Rinse the capers several times under running water to remove excess salt.

3. 3

   Season the skins

   Arrange the aubergine skins on a baking tray lined with baking paper. Toss them with a little oil and salt, then bake in a fan oven at 180°C for about 12–15 minutes, or in a conventional oven at 190°C for 18–20 minutes.

4. 4

   Check the crisps

   During the final 2 minutes, watch the skins closely: they should be dry and crisp but not burnt. Set them aside.

5. 5

   Cook the vegetables

   Heat the extra-virgin olive oil in a large frying pan and brown the garlic. Add the aubergine and fry over a medium-high heat for 5–6 minutes, stirring, then add the pepper and cook for a further 4–5 minutes.

6. 6

   Simmer the sauce

   Add the capers and passata, stir, and season with salt. Continue cooking for about 10 minutes.

7. 7

   Cook the pasta

   Boil the pasta in plenty of salted water. Drain it when al dente and add it to the pan with the vegetable sauce, loosening with a small ladleful of pasta water if needed.

8. 8

   Toss and serve

   Toss the pasta with the sauce so the flavours combine. Serve piping hot, generously topped with grated salted ricotta and garnished with the aubergine-skin crisps.

What is pasta with vegetable sauce?

This Sicilian-inspired pasta brings together aubergine, tomato, capers and salted ricotta, ingredients associated with cooking on the island, particularly in the east. Aubergine and ricotta recall pasta alla Norma, while red pepper and briny capers give this version a different flavour.

The recipe also turns the aubergine skins into crisp toppings, adding crunch while making use of the whole vegetable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 18g protein, 82g carbs, 20g fat.

Most of the carbohydrates come from the pasta, while olive oil supplies much of the fat. Pasta and salted ricotta contribute protein, with aubergine, pepper and tomato adding fibre and some natural sugars. For a balanced plate, serve it with a generous side salad or other vegetables.

Choosing the ingredients

Aubergine: Cut the flesh into even 2 cm cubes so it cooks at a similar pace. Keep the skins in long strips for easier crisping.

Capers: Rinse them repeatedly before adding them to the sauce. This removes some of their surface salt, leaving their tangy flavour without making the dish too salty.

Crisping the aubergine skins

Even pieces: Spread the skins across the lined tray rather than piling them up, so they dry and crisp more evenly.

Close watch: Check them during the final 2 minutes, as the skins can go from crisp to burnt quickly. Take them out when dry and crisp, then set them aside while you finish the pasta.

Building the sauce

Aubergine first: Fry the cubes over a medium-high heat for 5–6 minutes, stirring, before adding the pepper. This gives the aubergine a head start and helps it brown.

Tomato simmer: Once the capers and passata are in, let the sauce cook for about 10 minutes. It should come together while the pepper and aubergine remain distinct.

Getting the pasta texture right

Al dente: Drain the pasta while it still has a slight bite, as it will be tossed with the hot sauce afterwards.

Pasta water: Add a small ladleful only if the sauce needs loosening. Tossing the pasta in the pan helps the sauce coat it evenly.

Serving the dish

Finish: Add the grated salted ricotta and aubergine-skin crisps just before serving so the cheese stays fragrant and the topping retains its crunch.

On the side: A green salad or simply dressed vegetables make a fresh contrast to the rich, savoury sauce. Serve the pasta while it is hot.

Recipe notes & tips

• Rinse the capers thoroughly, then taste the sauce before adding much salt.
• Cut the aubergine and pepper into pieces of similar size for more even cooking.
• Spread the aubergine skins in a single layer so they crisp rather than steam.
• Keep an eye on the skins towards the end of baking, as they can burn quickly.
• Reserve a little pasta water before draining in case the sauce needs loosening.
• Grate the salted ricotta over the pasta just before serving.

Variations

• Add more basil: Tear a few extra leaves over the finished pasta for a fresher herbal note.
• Adjust the heat: Use more or less chilli to suit your preference.
• Change the shape: Choose another short pasta shape that holds the chunky sauce.
• Make it milder: Leave out the chilli for a gentler sauce.
• Add extra pepper: Use another red pepper for a sweeter, more pepper-forward sauce.

Common mistakes to avoid

• Skipping the caper rinse: Excess salt can dominate; rinse several times and season the sauce gradually.
• Crowding the tray: Overlapping skins are less likely to crisp; spread them out in one layer.
• Overbaking the skins: They can burn rapidly; check them closely during the final 2 minutes.
• Adding pepper too early: Give the aubergine its stated 5–6 minutes first, then cook the pepper for 4–5 minutes.
• Overcooking the pasta: Drain it al dente so it keeps some bite when tossed with the sauce.
• Adding too much pasta water: Loosen the sauce with just a small ladleful if needed.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the aubergine-skin crisps are best eaten fresh.

Frequently asked questions