Aubergine pasta with capers, olives and cannellini beans

5 INGREDIENTS • 4 STEPS • 20MIN

Aubergine pasta with capers, olives and cannellini beans

Recipe

4.4

7 ratings
This speedy pasta dinner comes together super quickly, so it’s ideal for midweek. The crispy caper topping takes this shortcut dish – made with ready-made pasta sauce – from good to great.
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This speedy pasta dinner comes together super quickly, so it’s ideal for midweek. The crispy caper topping takes this shortcut dish – made with ready-made pasta sauce – from good to great.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
2
200 g
M&S Remarksable Value spaghetti
1 tin
(400 g)
M&S cannellini beans in water, drained
1 jar
(280 g)
M&S Collection aubergine, wild caper and olive sauce
4 tsp
M&S nonpareilles capers
as needed
M&S Remarksable Value lemons, zested
Love This Recipe?
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Aubergine pasta with capers, olives and cannellini beans
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Cook the spaghetti (200 g) for 9 minutes, according to the pack instructions in salted water until al dente.
step 2
Meanwhile, heat a splash of olive oil in a large frying pan over medium-high heat, and add the cannellini beans (1 tin) and a sprinkle of salt. Cook for 3-4 minutes, stirring occasionally, until starting to crisp up and brown. Stir in the aubergine sauce (1 jar) and warm through.
step 3
Pat dry the capers (4 tsp) on kitchen paper whilst you heat a splash of olive oil in a small high-sided pan over a high heat. Add the capers – they should sizzle and will splatter a bit – and cook for 1-2 minutes, shaking the pan now and again, until they open up and turn brown. When they’re ready, grate over the lemon zest (as needed) and decant into a bowl.
step 4
Drain the pasta into the aubergine sauce using tongs. Spoon into bowls and top with the crispy capers.
step 4 Drain the pasta into the aubergine sauce using tongs. Spoon into bowls and top with the crispy capers.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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