The leftover caponata as a pasta sauce was a triumph. I did top up the capers, added a sprinkle of dried oregano and threw in a handful of lightly-roasted cherry toms. We used the mezze rigate pasta from Gragnano, little tubes half the length of rigatoni. Cheese on top not needed. Perfect. The caponata has been so good that in future I'm sticking to Yotam's way. A few years ago we discovered Marché-style garlic cloves. The brand is D'Amico Specialíta. They are marinaded in oil and herbs. I haven't a clue what they do to them to eliminate the hot, garlicky taste, but you can eat them by the dozen, nice and crunchy, with impunity. Gorgeous gorging. They're like those whole cloves that you sometimes get in garlic-stuffed olives. So it's Eurovision tonight and no cooking. Cheese, falafels, olives, garlic cloves, tomatoes, crisps...Prosecco, red wine...