Pasta a la Caponata is the first thing that comes to most people’s mind when it comes to a delightul meal. Today, we will provide you procedures on cooking a comforting Pasta a la Caponata.
We hope you got insight from reading it, now let’s go back to pasta a la caponata recipe. You can cook pasta a la caponata using 11 ingredients and 8 steps. Here is how you do it.
First of all, here are the ingridients that you should ready to make Pasta a la Caponata:
- Provide 1 of large aubergine.
- Prepare 1 of red onion.
- You need 2 cloves of garlic.
- You need 5 of tomatoes (or a tin of chopped toms).
- Prepare 1 tbsp of capers.
- Prepare 1 handful of olives.
- Provide 1 tbsp of red wine vinegar.
- Provide of Oil.
- You need of Pasta of your choice (I recommend a short pasta).
- Prepare of Marjoram/oregano.
- Use 1 handful of currants/sultanas.
After preparing the ingridients, now we are set to make our delightful 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..
Tender eggplant, zucchini, tomatoes and basil tossed with rigatoni. I took everyone's favorite summer caponata and made it into a pasta! Cook pasta until al dente in salted water, drain and transfer back into hot pot. Scoop the aubergines out of the pan – you should be left with some olive oil. Heat both oils in a large, heavy-based sauté pan for which you have a lid.
Recipe : Pasta a la Caponata
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