Pasta alla caponata
When I have one of those busy days a simple pasta dish never fails. This caponata pasta is simple and very delicious. It comes together in just under half hour so i't’s perfect for a weeknight dinner but this pasta recipe packs a lot of flavour so it’s also perfect when you want to impress someone.
Recipe
This serves 2 people
Ingredients
300-400 gr of pasta, I used “casarecce”, rigatoni or penne would also work
4- 6 tbs of olive oil
1 small white onion, minced
2 large garlic cloves, minced
1 large aubergine, cut into bite sized cubes
1 large stalk of celery, sliced thinly
500 ml of tomato sauce/passata
splash of water, optional
4 tbs of black, pitted olives
2 tbs of capers
1 tbs of dried oregano
1 tbs of red wine vinegar
salt and pepper to taste
fresh parsley to serve
Instructions
Start by heating up the olive oil in a frying pan over medium heat.
Once hot add the onion and garlic. Fry for a minute or so until transluscent.
Add the celery and fry for another few minutes until fragrant but not browned whatsoever.
Add the aubergine and tomato sauce or passata.
Stir and leave to simmer for 10 minutes. Add a splash of water of the sauce gets too thick.
Add the olives, capers and oregano and simmer for another 10 minutes or until the aubergines are tender.
Meanwhile cook the pasta in salted boiling water until al dente. Reserve a cup of the pasta water before draining.
Season the sauce with salt and pepper and add the tablespoon of red wine vinegar.
Stir and add the cooked pasta. If the sauce is a little too thick add some of the reserved pasta water.
Serve with fresh parsley.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
