Bring the sun‑soaked flavours of Italy to your table with this BBQ Grilled Vegetable Caponata Rigatoni. Packed with charred Mediterranean vegetables, rich Napolina Polpa Tomatoes and a touch of heat from our Chilli & Garlic Flavour Booster, this easy pasta dish celebrates bold, rustic Italian cooking. Tossed with perfectly cooked Napolina Rigatoni and finished with fresh herbs and Parmigiano Reggiano, it’s a simple yet vibrant recipe that’s full of colour, texture and authentic rustic Italian taste. Ideal for a quick weeknight dinner or a relaxed weekend meal for two, this caponata-inspired pasta brings effortless flavour to every bite.
BBQ Grilled Vegetable Caponata Rigatoni
Cooking Time
10 mins prep / 20 mins cook time
Servings
2
Method:
- Place the aubergine, courgette, red pepper and red onion on a tray. Drizzle with Napolina Olive Oil and place under a preheated grill for around 10 minutes, or until lightly charred and softened.
- In a pan over a medium heat, warm a little more Napolina Olive Oil. Add the finely chopped onion and celery to make your sofritto base. Cook for a few minutes until softened, then stir in the capers, olives and pine nuts.
- Add the Napolina Polpa Tomatoes, Napolina Chilli & Garlic Flavour Booster and red wine vinegar. Season with salt and pepper and mix well, allowing the sauce to come together.
- Add the grilled vegetables and cooked Napolina Rigatoni to the pan. Fold everything together gently so the pasta is coated and the vegetables are evenly distributed.
- Serve into warm bowls, finishing with fresh parsley and a generous grating of Parmigiano Reggiano. Enjoy!
Ingredients
- 180g Napolina Rigatoni
- 1 small aubergine, cut into chunks
- 1 small courgette, cut into chunks
- 1 medium red pepper, cut into chunks
- 1 medium red onion, cut into chunks
- 2 tbsp Napolina Olive Oil
- 1 tbsp pine nuts
- 1 tbsp capers, roughly chopped
- 1 celery stick, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp red wine vinegar
- 200g Napolina Polpa Tomatoes
- 1 tbsp Napolina Chilli & Garlic Flavour Booster
- 20g pitted green olives, halved
- Handful fresh parsley
- Parmigiano Reggiano, grated, to serve
- Salt and pepper, to taste
Video Instructions:
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