Pasta a la Caponata
Pasta a la Caponata

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pasta a la caponata. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pasta a la Caponata is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Pasta a la Caponata is something that I’ve loved my entire life. They’re fine and they look wonderful.

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.

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

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

Use round purple eggplant, if possible, rather than the elongated dark ones. As for the Caponata Trapani, clean and slice the aubergines, cut them into pieces and put them in a colander. Cook pasta according to package directions, drain and reserve ½ cup of pasta water. Mix sauce with drained pasta, adding pasta water if sauce is too thick or until desired consistency is achieved.

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.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Place the eggplant in a colander, season liberally with salt, and toss to combine. Pasta a la Caponata Beth Harper Bristol.

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