Ingredients
-Florentin Caponata (200g)
-300 gram dry spaghetti or other pasta of choice
-1 medium sweet onion, thinly sliced
-2 large leeks, stems removed, thinly sliced
-1/2 small romanesco broccoli, cut into florets
-3 tablespoons olive oil
-2 cloves garlic, crushed
-1 large lemon
-Salt & black pepper (to taste)
Preparation time:
15 minutes
Cook time:
20 minutes
Method
- In a large skillet over medium heat, add 3 tablespoons olive oil. Add the onion and leek, saute until they are tender. Stir in garlic. Cover pan and cook, stirring occasionally, about 10 minutes. Remove from the heat and set aside.
- Meanwhile set a steamer basket in a saucepan. Add the broccoli florets and steam over high heat until tender, about 4-5 minutes. Set aside.
- Cook the pasta in a large pan of boiling water, according to the packet instructions. Reserve 1/2 cup pasta water, then drain the pasta.
- Add 1/2 cup pasta water, pasta and Florentin Caponata to the pot, cook for 2-3 minutes. Add the lemon juice, vegetables that you set aside to the pot. Toss to coat until vegetables are warmed. You can adjust seasoning with salt and pepper as desired and serve. Enjoy your meal.
