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Pasta a la Caponata
Pasta a la Caponata

Before you jump to Pasta a la Caponata recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.

We are all aware that having healthy foods can help us really feel better inside our bodies. Whenever we eat more healthy snacks and a smaller amount of the bad ones we generally feel much better. A salad allows us to feel better than a piece of pizza (physically anyway). This is often a problem, however, in terms of eating between goodies. Shopping for snack foods can be a struggle because you have a great number of options. Here are a few healthy snacks that you can use when you need a quick pick me up.

Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. Eating on the run can be much healthier with whole fiber chips and crackers. Deciding on whole grain food items is always much better than eating the processed grains we commonly come across in our grocery stores.

There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pasta a la caponata recipe. You can have pasta a la caponata using 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Pasta a la Caponata:
  1. Get 1 large aubergine
  2. Provide 1 red onion
  3. You need 2 cloves garlic
  4. Get 5 tomatoes (or a tin of chopped toms)
  5. You need 1 tbsp capers
  6. Take 1 handful olives
  7. Use 1 tbsp red wine vinegar
  8. You need Oil
  9. Take Pasta of your choice (I recommend a short pasta)
  10. Take Marjoram/oregano
  11. Get 1 handful currants/sultanas
Steps to make Pasta a la Caponata:
  1. Preheat the oven to 180c (fan)
  2. Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar
  3. Cook in the oven for about 25 mins, chopping the tomatoes and garlic while you wait.
  4. Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give it a mix
  5. Pop back in the oven for 10 mins and start cooking the pasta so they are ready around the same time
  6. While you wait for the pasta and caponata to cook, chop the olives
  7. About 2 mins before the pasta is finished, add the olives, capers and currants to the oven dish and mix
  8. Serve on top of the pasta with a grind of pepper and a sprinkle of Parmesan. I think even some breadcrumbs would add a nice texture to it too.

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