Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pasta a la caponata. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pasta a la Caponata is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pasta a la Caponata is something that I’ve loved my whole life. They’re fine and they look wonderful.
Esta receta de pasta con verduras al estilo caponata siciliana es muy sencilla de preparar y el resultado es de lo más sabroso. La caponata siciliana es una especie de pisto italiano en el que la berenjena es la protagonista y, como tenía en casa los ingredientes que suele llevar, me he decidido a prepararla para que sirva de acompañamiento para la pasta y ha sido todo un acierto. Cook pasta until al dente in salted water, drain and transfer back into hot pot.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pasta a la caponata using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pasta a la Caponata:
- Prepare 1 large aubergine
- Make ready 1 red onion
- Prepare 2 cloves garlic
- Take 5 tomatoes (or a tin of chopped toms)
- Prepare 1 tbsp capers
- Prepare 1 handful olives
- Take 1 tbsp red wine vinegar
- Make ready Oil
- Get Pasta of your choice (I recommend a short pasta)
- Get Marjoram/oregano
- Make ready 1 handful currants/sultanas
Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. If serving with pasta, start boiling the water now (with a pinch of salt for flavor).
Instructions to make Pasta a la Caponata:
- Preheat the oven to 180c (fan)
- Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar
- Cook in the oven for about 25 mins, chopping the tomatoes and garlic while you wait.
- Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give it a mix
- Pop back in the oven for 10 mins and start cooking the pasta so they are ready around the same time
- While you wait for the pasta and caponata to cook, chop the olives
- About 2 mins before the pasta is finished, add the olives, capers and currants to the oven dish and mix
- Serve on top of the pasta with a grind of pepper and a sprinkle of Parmesan. I think even some breadcrumbs would add a nice texture to it too.
Next add the red bell pepper, tomatoes, olives, apple cider vinegar, lemon juice and fresh herbs and stir together. Meanwhile, cook the pasta as directed. Drain the cooked pasta and add it to the pot. El estilo Caponata es típico de la región italiana de Sicilia y se consume tanto frío como caliente (en ensalada o con pastas). El principal ingrediente es la berenjena, aunque los demás también son típicos de la zona.
So that is going to wrap it up with this exceptional food pasta a la caponata recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
