My Caponata is lovely tossed with pasta. Simply cook your pasta in well-salted water (I used angel hair, as that’s what I had on hand), drain, transfer to a serving bowl and toss with as much golden savory caponata as your heart desires. Spoon a little more on top if you’d like, sprinkle with a bit of optional nutritional yeast or vegan parmesan and garnish with a fresh basil sprig. My caponata includes pine nuts, but a few more nuts on top could never be a bad thing.