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Pasta with caponata

17/11/2023

Pasta with caponata is a dish that combines the tradition of Sicilian cuisine with pasta. Caponata is a side dish made with eggplants and other vegetables cooked in vinegar and sugar, giving the dish a distinctive sweet and sour flavor. Here’s how to prepare it:

Ingredients

  • 320 g of short pasta (rigatoni, penne or similar)
  • 2 medium eggplants
  • 2 stalks of celery
  • 1 small red onion
  • 1 clove of garlic
  • 400 g of peeled tomatoes
  • 1 tablespoon of capers under salt
  • 100 g of pitted green olives
  • 30 g of pine nuts
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon of sugar
  • Extra virgin olive oil
  • Fresh basil
  • Salt and pepper

Preparation

  1. Start by peeling the eggplants and cutting them into cubes. Soak them in salted water for about 30 minutes, then drain and dry them by patting with kitchen paper.

  2. In a large frying pan, heat plenty of oil and fry the eggplant cubes until golden. Drain them and set aside on paper towels to remove excess oil.

  3. In the meantime, clean and slice the celery and cook it in boiling salted water for 10 minutes. Drain and set aside.

  4. In another pan, sauté the chopped onion and garlic with a little oil. Add the peeled tomatoes, crushing them with a fork.

  5. Add the celery, desalted capers, olives, and pine nuts to the tomato sauce. Cook for about 10 minutes over medium heat.

  6. Add the fried eggplants, vinegar, and sugar, mixing gently. Season with salt and pepper. Cook for another 5 minutes, then turn off the heat and let it cool.

  7. Cook the pasta in plenty of salted water according to the package instructions until al dente. Drain the pasta and dress it with the caponata, mixing well.

  8. Garnish with fresh basil leaves and, if you wish, a drizzle of raw extra virgin olive oil.

Serve the pasta with caponata hot or at room temperature, according to Sicilian tradition. This recipe is a great way to enjoy Mediterranean flavors in every bite.

Did you know?

Caponata is said to have ancient origins, and its name may derive from the Spanish word “capón,” which refers to a type of dish served on ships as a luxury food. Over the centuries, it has become one of the most representative dishes of Sicily, with numerous local variations.

Pasta with caponata