Sicilian caserecce on aubergine and courgette caponata with tomato

This dish is full of flavor, easy to make and slightly spicy, which perfectly embodies a Mediterranean-inspired pasta dish.
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MASTERY Level
40 min
016 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

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

Preparation

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.

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APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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