Whole grain spaghetti salad with sweet and sour vegetable caponata
8.4 oz Barilla Whole Grain Spaghetti
½ zucchini
½ eggplant
1 glass tomato pulp
1 celery stick, chopped
½ onion
8 black olives
4 tsp desalinated capers
1 pinch of pistachio, pie nuts, raisins
3 tbsp extra virgin olive oil
a pinch of sugar
some fresh basil leaves
white wine vinegar
salt and pepper to taste
Bring lightly salted water to boil.
Chop all the vegetables in even cubes
For the Caponata sauce, sauté in a pan with a dribble of oil, if possible one vegetable at a time so that they will be ready with corresponding cooking times. When done, put them together, add the nuts, capers and olives.
Add the tomato pulp and finish cooking, adjust salt and pepper.
Add the vinegar, a pinch of sugar and tear the basil leaves.
Cook the Spaghetti, drain when al dente and dress in a bowl with the Caponata sauce.
Garnish / Tip: almond grains, fried eggplant skin crisps. Great also as pasta salad, to serve lukewarm or at room temperature.
