Whole grain spaghetti salad with sweet and sour vegetable caponata

419 Views
 
MASTERY Level
30 min
420 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

 

Preparation

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. 

sustainable recipe Whole grain Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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