Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pasta a la caponata. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cook pasta until al dente in salted water, drain and transfer back into hot pot. 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.
Pasta a la Caponata is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Pasta a la Caponata is something which I have loved my entire life.
To begin with this particular 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 cook that.
The ingredients needed to make Pasta a la Caponata:
- Get 1 large aubergine
- Get 1 red onion
- Prepare 2 cloves garlic
- Get 5 tomatoes (or a tin of chopped toms)
- Get 1 tbsp capers
- Get 1 handful olives
- Take 1 tbsp red wine vinegar
- Prepare Oil
- Take Pasta of your choice (I recommend a short pasta)
- Make ready Marjoram/oregano
- Prepare 1 handful currants/sultanas
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. 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:
- 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.
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.
So that is going to wrap this up with this exceptional food pasta a la caponata recipe. Thank you very much for reading. I am sure you can 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!
