Caponata with Mussels and Penne

Serves 4

INGREDIENTS

  • 2 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, crushed
  • 1 Aubergine (about 350g), diced
  • 2 x 400g Cans of Chopped Tomatoes
  • 1 tsp Caster Sugar
  • Salt and Freshly Ground Black Pepper
  • 75g Pitted Green Olives, halved
  • 2 tbsp Capers
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels, drained
  • 2 x 250g (500g) Gallo Gluten Free Penne Pasta
  • 2 tbsp Chopped Flat Feaf Parsley

METHOD

Heat the oil in a pan over a medium heat and gently cook the onion and garlic for 5 minutes. Turn the heat to high and add the aubergine, stirring for another 2-3 minutes until golden.

Add the tomatoes, sugar and seasoning. Bring to the boil then simmer over a medium heat for 15 minutes until reduced and thickened.

Meanwhile cook the pasta in boiling water for 6 minutes until just cooked. Drain.

Gently stir the Caponata into the pasta. Sprinkle with the parsley and serve immediately.

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