Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pasta a la caponata. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pasta a la Caponata is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Pasta a la Caponata is something that I have loved my entire life. They are nice and they look wonderful.
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To begin with this particular recipe, we must prepare a few ingredients. You can have pasta a la caponata using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pasta a la Caponata:
- Prepare 1 large aubergine
- Make ready 1 red onion
- Prepare 2 cloves garlic
- Get 5 tomatoes (or a tin of chopped toms)
- Make ready 1 tbsp capers
- Make ready 1 handful olives
- Take 1 tbsp red wine vinegar
- Make ready Oil
- Take Pasta of your choice (I recommend a short pasta)
- Take Marjoram/oregano
- Take 1 handful currants/sultanas
Pasta a la Caponata Beth Harper Bristol. This is a truly delicious "have a look in the fridge and see what you've got" kind of recipe. It's a real sweet and savoury mix. The grilled veggies made a flavorful caponata that was the perfect complement to an al dente linguine that had been tossed in extra virgin olive oil.
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.
Add a little freshly grated Pecorino Romano and you have one delicious plate of 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. Remove from the pan with a slotted spoon and set aside in a bowl. Place into the bowl with onions and celery.
So that’s going to wrap this up with this exceptional food pasta a la caponata recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
