Tag Archives: Spaghetti

Recipe of the Week – 23rd November 2015 – Caponata Linguine

I have posted a caponata recipe before, but having not made it for a while I had forgotten how really satisfying and rich this was as a meal. I have been playing around with it a bit, and this week in the cafe I served it on a bed of linguine and spaghetti, which seemed very popular. There are lots of ways of adapting this – next time I might try putting sherry in it!

Serves 6 


4 tbs olive oil

2 medium onions, finely diced

2 large aubergines, cut into 1.5cm cubes

2 medium courgettes, roughly diced

3 small celery stalks, finely diced with the leaves

1 x 400g can of good quality chopped plum tomatoes

4 garlic cloves, finely chopped

100g sultanas

Handful green olives, thinly sliced

2 tbs balsamic vinegar

1 tbs Demerara sugar

75g dried linguine

75g dried spaghetti

Handful chopped parsley

Salt and pepper


1. Place the aubergine cubes in a colander and sprinkle generously with salt and toss together. Leave for half an hour to bring out the juices then rinse thoroughly and drain.

2. In a large saucepan, heat half the olive oil and gently sauté the celery, onion and garlic until soft but not browned (approx. 10 minutes)

3. Add the tins of tomatoes, including juice and simmer to reduce for 10 minutes.

4. Add the sugar, balsamic vinegar, sultanas and olives and simmer for a further 10 minutes, then take off the heat.

5. In a separate frying pan, add the remaining olive oil and fry the aubergine cubes and courgette until tender.

6. Add all the ingredients together and simmer for a final 10 minutes. Season to taste.

7. Meanwhile, in a large saucepan bring the linguine and spaghetti to the boil in salted water until al dente. Rinse, drain and stir through 2 tbs olive oil.

8. Allow the caponata mixture to cool slightly and stir through the chopped parsley. Serve over the pasta with a final drizzle of olive oil.


Recipe of the Week – 11th May 2015 – Veggie Meatballs with Spaghetti

This is a really simple recipe, and possibly it’s a bit of a cheat as I am using Textured Vegetable Protein (TVP) to make the meatballs. I have done this using breadcrumbs, crushed beans and lentils before, however it doesn’t seem to hold together as well and give a satisfying texture. Either way, this makes for a great quick tea which the whole family (and especially children!) will really enjoy.

Serves 4


300g good quality dried spaghetti

350g TVP or other ‘Sosmix’

1 large onion, finely chopped

5 tbs olive oil

1 tsp fresh rosemary or sage

2 x 400g tins of chopped tomatoes

Small bunch of fresh basil

1 tbs vegetable bouillon

Grated vegetarian Parmesan (optional)


1. Add 2 tbs of the olive oil to a shallow frying pan, and gently fry the chopped onion until lightly brown.

2. Add the water to the TVP mixture as per the manufacturers instructions (usually to a ratio of 60/40). Add in one of the tins of tomatoes the rosemary, and the fried onions. Mix well and leave to stand for 10 minutes.

3. Add the remaining oil to the frying pan on a gentle heat. Form the mixture into small balls and gently fry, turning often, until brown all over.

4. Meanwhile, add the spaghetti to a large pan of salted boiling water and cook for 8-10 minutes, until al dente. Drain well, drizzle with a little olive oil, and set aside.

5. Add the remaining tin of tomatoes to a small saucepan, together with the bouillon, basil and tomato purée. Simmer gently then season.

6. Add the meatballs to the spaghetti, pour the sauce over and sprinkle with grated Parmesan. Decorate with the remaining basil leaves.

Recipe of the Week – 18th March 2013 – Spaghetti with Roasted Squash and Broad Bean and Feta Pesto‏


This is a really simple recipe, which is perfect for a quick evening meal or when the energy levels are low! I made this pesto up with what was available in the cupboard, and was before I realised that you could now get veggie ‘Parmesan’ from Tesco’s and Sainsbury’s (about time too!). Great fun can be had coming up with new pesto variations!

PS – The pesto quantities here do make a fair amount, and I tend to freeze any surplus, or you can just add liberal amounts for extra cheesiness!

Serves 4


200g dried spaghetti

1 large butternut squash, peeled, deseeded and diced

3 tbs olive oil

Salt and pepper

For the pesto

200g feta cheese

50g raw cashew nuts

200g frozen broad beans, defrosted

1 clove of garlic, finely chopped

3 tbs olive oil

Salt and pepper


1. Preheat the oven to 200C. Place diced butternut squash in a large roasting tin, sprinkle with olive oil, salt and pepper and coat thoroughly. Place in the oven for approx 30 minutes until soft.

2. Meanwhile place spaghetti in a large saucepan and cover with lightly salted water. Bring to the boil and simmer for 10-12 minutes.

3. Place all the pesto ingredients into a food processor and blend until preferred consistency (I like it chunky!)

4. Mix the pesto with the cooked drained spaghetti and gently blend with the roasted butternut squash cubes.

5. Serve immediately with grated vegetarian hard cheese, basil leaves, and a sprinkling of extra virgin olive oil.