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.
Ingredients of Pasta a la Caponata
- Prepare of large aubergine.
- You need of red onion.
- Prepare of garlic.
- Prepare of tomatoes (or a tin of chopped toms).
- It’s of capers.
- Prepare of olives.
- Prepare of red wine vinegar.
- It’s of Oil.
- You need of Pasta of your choice (I recommend a short pasta).
- Prepare of Marjoram/oregano.
- 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
- 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..
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.