Sicilian caserecce on aubergine and courgette caponata with tomato
400 g Barilla Casarecce
100 ml of Barilla tomato and onion sauce
100 ml Extra Virgin Olive Oil 100 ml
1 eggplant
100 g zucchini
50 g celery
50 g onion
25 g of black olives
20 g of capers
15 g of pine nuts
15 g of pistachios
15 g of raisins
10 g of sugar
1 bunch of fresh basil
Vinegar to taste
Salt, pepper to taste
Cut the aubergine into cubes, salt lightly and allow the vegetation water to drain. Fry it with extra virgin olive oil.
Cut the onion and celery into small cubes and brown them with the olive oil.
Add the diced courgettes and brown lightly; finally add the raisins, capers, pistachios, pine nuts and olives.
Add the Barilla tomato sauce and the aubergine, season with salt and pepper and cook for a few minutes.
Finally add the basil, vinegar and sugar and finally some pistachios.
Cook the pasta in abundant salted water, drain when al dente and season with the sauce prepared previously.
Garnish with fried basil leaves and toasted pine nuts.
