Sweet and sour spaghetti caponata
A colorful, hearty recipe.
A healthy, nutritious, and sustainable dish, featuring lots of colorful vegetables, dried fruit and nuts.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Spaghetti – 320 g
- 1 courgette
- 1 aubergine
- 1 onion
- Chopped peeled plum tomatoes (300 g)
- 2 celery stalks
- 16 black olives
- 20 capers
- Pine nuts – 10 g
- Extra virgin olive oil – 2 tbsp (2 0g)
- 2 tbsp each pistachios, pine nuts and raisins
- A few fresh basil leaves, torn
- White wine vinegar
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 411 Kcal
Environmental Impact
Per serving:
226 grams CO2 equivalence - carbon footprint
291 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Bring lightly salted water to the boil.
Cut all the vegetables into bite sized cubes.
Sauté the onions and celery in a frying pan with a little olive oil. Once slightly soft, add the aubergine. After a minute or two, add the courgette.
Once the vegetables are soft, add the pistachios, pine nuts, raisins, capers and olives.
Add the chopped peeled plum tomatoes and continue cooking, adding salt and pepper to taste.
Add the vinegar and basil.
Cook the spaghetti according to the instructions and toss with the vegetables.
The Chef’s Advice
For a pretty plate and a lovely crunch, top with a sprinkle of slivered almonds.
Nutritional Advice
This delicious dish is packed with a variety of heart-healthy veggies and dietary fibres.
Environmental Advice
Favor fresh and minimally processed food in your diet.
Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store. Tomatoes, aubergine, and courgette are plentiful and best enjoyed in summertime.
