Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Carrot caponata spaghetti recipe

65 ratings

Use leftover veggie stew in this quick and easy midweek pasta recipe, topped with a scoop of ricotta, drizzle of olive oil and fresh mint. See method

Ingredients

If you haven't got spaghetti, try using linguine instead

of the reference intake
Carbohydrate 61.8g Protein 14.5g Fibre 9.3g

Cook the spaghetti to pack instructions. Drain, reserving about 200ml pasta water.
Meanwhile, put the leftover caponata mixture in a large pan and heat over a low-medium heat for 7-8 mins to warm through. Loosen with the reserved pasta water, then add the cooked pasta and stir well to coat. Divide between 4 bowls; top each with a scoop of ricotta, a drizzle of olive oil and the mint, if you like. Season and serve.

Tip: Swap the mint for basil or flat-leaf parsley

Cook once, eat twice tip: Use leftovers from our Sausages with Sicilian-inspired carrot stew to make this recipe.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.