Antonio Carluccio’s pasta hats with Sicilian vegetable stew

Antonio Carluccio’s large pasta hats with Sicilian vegetable stew


A rainbow of colour and hat-shaped pasta, by Italian chef and restaurateur Antonio Carluccio


Serves 4

  • 2 large aubergines, cut into slices first and then cubes
  • 100ml olive oil
  • 2 onions, peeled and finely sliced
  • The heart of 1 head celery, plus the leaves, finely chopped
  • 150g pitted green olives, sliced
  • 200g tomatoes, ripe from the plant, crushed
  • 50g salted capers, rinsed
  • 2 tbsp caster sugar
  • 2 tbsp strong red wine vinegar
  • 10 fresh basil leaves, plus extra to garnish
  • 350g dried cappelli pasta
  • Salt and pepper, to taste


Start by soaking the aubergine cubes in water to make them less oil-absorbent, for up to 10 minutes. Drain them well.

Heat the oil in a large frying pan, then fry the aubergine until soft, about 10 minutes. Drain on absorbent kitchen paper and set aside.

In the same oil, fry the onions for a few minutes to soften, then add the celery, celery leaves, olives, tomatoes and capers, and cook until the celery is tender, about 10 minutes.

Add the aubergine to the pan and stir-fry for a further 10 minutes.

Then add the sugar and the vinegar and cook for 5 minutes more.

Sprinkle in the basil and add salt and pepper to taste. This is your caponata.

Meanwhile, cook the pasta in plenty of boiling salted water for 12- 14 minutes or until al dente. Drain and mix with the caponata.

Add a drizzle of extra virgin olive oil, garnish with the rest of the basil leaves and serve.

This recipe is from Antonio Carluccio’s Pasta


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Eat WellAntonio Carluccio’s pasta hats with Sicilian vegetable stew