Pasta a la Caponata
Pasta a la Caponata

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pasta a la caponata. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pasta a la Caponata is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Pasta a la Caponata is something that I have loved my whole life.

Cook pasta until al dente in salted water, drain and transfer back into hot pot. One of the most iconic dishes in Sicilian cooking is caponata. This sweet and sour Mediterranean veggie dish is delicious as a side with both meat and fish and, as in this recipe for casarecce pasta caponata, makes a fabulous pasta sauce!

To get started with this recipe, we must first prepare a few components. You can cook pasta a la caponata using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pasta a la Caponata:
  1. Make ready 1 large aubergine
  2. Get 1 red onion
  3. Make ready 2 cloves garlic
  4. Make ready 5 tomatoes (or a tin of chopped toms)
  5. Take 1 tbsp capers
  6. Take 1 handful olives
  7. Make ready 1 tbsp red wine vinegar
  8. Make ready Oil
  9. Prepare Pasta of your choice (I recommend a short pasta)
  10. Make ready Marjoram/oregano
  11. Take 1 handful currants/sultanas

Mix the pasta and sauce together, adding the basil leaves right before serving - spooning into bowls and topping with the parmesan. The sweetness of the onions and garlic works beautifully with the salty tang of capers. Pasta a la Caponata step by step. Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar.

Instructions to make Pasta a la Caponata:
  1. Preheat the oven to 180c (fan)
  2. Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar
  3. Cook in the oven for about 25 mins, chopping the tomatoes and garlic while you wait.
  4. Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give it a mix
  5. Pop back in the oven for 10 mins and start cooking the pasta so they are ready around the same time
  6. While you wait for the pasta and caponata to cook, chop the olives
  7. About 2 mins before the pasta is finished, add the olives, capers and currants to the oven dish and mix
  8. 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.

Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side. Eggplant nights were my favorite: cheesy parmigiana, stuffed eggplants, or pasta con le melanzane. And the queen of them all: la caponata!

So that is going to wrap it up for this special food pasta a la caponata recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!