BARILLA CHICKPEA CASARECCE

WITH A LIGHT CAPONATA

Chickpea Casarecce

Made with

Barilla Chickpea Casarecce

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Prep
Cook
Skill
Casual
Diet
Vegan & Gluten Free


287
Calories
5.66g
Total Fat
16.27g
Protein
35.5g
Total Carbohydrates

Ingredients 2 Number of Servings

Ingredients for 2 people

  • 140g Barilla Chickpea Casarecce
  • 100g cherry tomatoes, halved
  • 100g eggplant, sliced in circles
  • 50g celery, cubed
  • 50g red onion, sliced
  • 10g capers, rinsed and chopped
  • 10g green olives
  • Vinegar
  • Sugar and oregano 
  • Rock salt, for pasta water

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Instructions

  • TO START

    Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt. We recommend 7 grams per litre of water.

  • PREP THE SAUCE

    Stir fry the onions until translucent. Add the eggplant and cook with a pinch of salt. Add celery, capers, olives, vinegar, sugar and oregano. Next, add the tomatoes and bring sauce to the boil

  • COOK THE PASTA

    Meanwhile drop the pasta in the boiling salted water and cook as per instructions on the box.

  • COMBINE AND SERVE

    Once the pasta is cooked, drain and add to the vegetable sauce. Toss together to combine and then serve.

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