Rosmarino Caponata


1 packet Rosmarino (rice pasta)
Olive oil for frying
2 tsp garlic
1 tablespoon mixed herbs
2 onions, roughly chopped (NOT sliced)
3 celery stalks, roughly chopped
3 peppers, assorted colours, roughly chopped
1 tin whole peeled tomatoes
¾ cup red wine vinegar
2 tablespoons sugar
A large handful black olives
2 tablespoons capers (or caper berries to be fancy!)
6 anchovy fillets
Salt and pepper
Fresh basil leaves


  1. Boil the Rosmarino in a pot of rapidly boiling water with salt and oil for about 15 minutes or until the grains are just el dente. Drain and refresh with cold water.
  2. Heat the olive oil in a large pan and fry the onions, garlic, herbs and celery.
  3. Add the chopped peppers and cook for about 5 minutes, stirring occasionally.
  4. Chop the tinned tomatoes and add them, with their juices to the pan.
  5. Add the vinegar and the sugar and seasoning.
  6. Reduce the heat and allow the dish to simmer until most of the juices have evaporated.
  7. Remove from the heat and allow to cool.
  8. Add the olives and capers and the roughly chopped anchovies.