Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make 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.
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! Pasta alla caponata is great warm or as a pasta salad.
Pasta a la Caponata is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pasta a la Caponata is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular 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 can achieve that.
The ingredients needed to make Pasta a la Caponata:
- Make ready 1 large aubergine
- Get 1 red onion
- Make ready 2 cloves garlic
- Make ready 5 tomatoes (or a tin of chopped toms)
- Prepare 1 tbsp capers
- Get 1 handful olives
- Take 1 tbsp red wine vinegar
- Make ready Oil
- Prepare Pasta of your choice (I recommend a short pasta)
- Get Marjoram/oregano
- Prepare 1 handful currants/sultanas
Spread out on a baking sheet and roast until the eggplant is soft and mushy. Pasta a la Caponata This is a truly delicious "have a look in the fridge and see what you've got" kind of recipe. It's a real sweet and savoury mix. Pasta a la Caponata step by step.
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.
Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar. 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. Sicilians are really proud that it's made with produce from their island.
So that is going to wrap this up with this exceptional food pasta a la caponata recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
