Rigatoni with Caperberry & Olive Ragù

A pantry ragù with real personality, born from bold flavours and the Mediterranean instinct to make something special from very little. It’s not a ragù in the traditional sense – it’s more a chunky sauce without meat – but it has all the depth you’d expect from one. I used caperberries: the fruit of the caper plant, milder in flavour than capers. Mine come from Pantelleria, an island off the coast of Sicily. The name Pantelleria is thought to derive from the Arabic Bint al-Riyāh,<