This classic Italian veggie stew makes a fab sauce for pasta. The addition of prawns keeps it lean, but filling and satisfying.
ALSO SEE: Try this perfectly simple & delish ‘pantry pasta’
Ingredients
- 4 tbsp olive oil
- 1 tbsp capers, drained
- 2 tbsp fresh breadcrumbs
- 2 garlic cloves, grated
- 2 tsp dill, finely chopped
- 1 large brinjal (approx 300 g), cut into bite-sized pieces
- 1 large baby marrow (approx 300 g), cut into half-moons
- 1 stick celery, sliced
- 1 tbsp tomato puree
- 400 g tin chopped tomatoes
- 75 g pitted Kalamata olives
- 300 g wholewheat penne
- 150 g raw, peeled king prawns
- Fresh basil leaves, to serve
Instructions
1 Heat 1 tbsp oil in a large frying pan. Once hot, fry the capers until golden, then transfer to kitchen paper. Add the breadcrumbs to the pan and fry until golden; set aside in the bowl. Fry the garlic until fragrant, then mix into the breadcrumbs with the capers and dill.
2 Add the remaining oil to the pan. Once hot, add the brinjal and baby marrow. Cook over a medium heat for 15 min, then add the celery and cook for 5–10 min more, until the vegetables are golden and soft.
3 Stir in the tomato puree and cook for 1 min until fragrant. Pour in the tomatoes, then half fill the can with water. Swill it around and add to the pan with the olives. Simmer for 10–20 min until thickening.
4 Meanwhile, cook the penne in a pan of salted boiling water, according to the pack instructions. Once cooked, drain and stir into the sauce and add the prawns. Cook until the prawns turn pink and are cooked through. Serve sprinkled with the breadcrumbs and basil.
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Feature Image: Woman&Home
