Penne with caponata sauce

1. Wash the celery, zucchini and eggplant and cut into small pieces.

2. Heat 4 tablespoons of olive oil in a pot and let sweat the vegetables for 20 minutes on low heat.

3. Meanwhile, cook the pasta “al dente” in salted boiling water as the time indicated on the package.

4. Immerse the tomatoes for 1 minute in a saucepan of boiling water, cool and peel.

5. Drain the pasta and pour into the pot with the tomatoes, green beans and olives. Drizzle with olive oil, salt and pepper and reheat over low heat for 5 minutes. Serve immediately.

Photo credit: Sucré Salé