Easiest Way to Prepare Perfect Pasta a la Caponata

Pasta a la Caponata. 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.

Easiest Way to Prepare Perfect Pasta a la Caponata

Cook pasta until al dente in salted water, drain and transfer back into hot pot. Esta receta de pasta con verduras al estilo caponata siciliana es muy sencilla de preparar y el resultado es de lo más sabroso. La caponata siciliana es una especie de pisto italiano en el que la berenjena es la protagonista y, como tenía en casa los ingredientes que suele llevar, me he decidido a prepararla para que sirva de acompañamiento para la pasta y ha sido todo un acierto. You can have Pasta a la Caponata using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pasta a la Caponata

  1. Prepare of large aubergine.
  2. You need of red onion.
  3. Prepare of garlic.
  4. Prepare of tomatoes (or a tin of chopped toms).
  5. It’s of capers.
  6. Prepare of olives.
  7. Prepare of red wine vinegar.
  8. It’s of Oil.
  9. You need of Pasta of your choice (I recommend a short pasta).
  10. Prepare of Marjoram/oregano.
  11. It’s of currants/sultanas.

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. Prepare the caponata following the procedure outlined above; gently combining the swordfish filets, asparagus tips, and diced lobster tail with everything else and lay the caponata out in an elegant serving dish.

Pasta a la Caponata instructions

  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..

Garnish it with the shrimp, bottarga, and minced parsley, and serve, with a dry white wine. Cook thi s sauce until the celery got soft, then add the eggplants and some basil leaves. Cook for ten minutes and mix frequently, adding a half tablespoon of sugar and a half glass of vinegar. Cook for a few minutes, again, and at the last, turn off the flame. Let the caponata cold and then, serve the dish.

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