Pasta a la Caponata
Pasta a la Caponata

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pasta a la caponata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cook pasta until al dente in salted water, drain and transfer back into hot pot. Caponata is an eggplant based summer vegetable stew that is often served as a cold antipasto or a side dish with fish. There are different recipes for this dish throughout Sicily. However, the usual basic ingredients are eggplant, celery, capers, onions, green olives, tomatoes, white wine vinegar and sugar.

Pasta a la Caponata is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Pasta a la Caponata is something which I have loved my whole life.

To begin with this recipe, we have to 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:
  1. Prepare 1 large aubergine
  2. Make ready 1 red onion
  3. Prepare 2 cloves garlic
  4. Get 5 tomatoes (or a tin of chopped toms)
  5. Take 1 tbsp capers
  6. Take 1 handful olives
  7. Take 1 tbsp red wine vinegar
  8. Take Oil
  9. Prepare Pasta of your choice (I recommend a short pasta)
  10. Prepare Marjoram/oregano
  11. Prepare 1 handful currants/sultanas

Rach Makes White Pasta a la Vodka (Vodka Cream Pasta Without Tomatoes) With Ryan Michelle Bathe. More to Watch, Cook + Read. Perfect for your next Meatless Monday. So here is my version of Oil-Free Caponata Pasta and I hope you like it as much as I do.

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.

Perfect for your next Meatless Monday. So here is my version of Oil-Free Caponata Pasta and I hope you like it as much as I do. Caponata is a traditional Sicilian Recipe that uses a lot of vegetables you may have at the end of summer. Vegetables like eggplant, zucchini, tomatoes, peppers, etc. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature.

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