WITH SICILIAN VEGETABLE CAPONATA AND ARRABBIATA SAUCE
- Total Fat
- Total Carbohydrates
This dish is a vegetarian delight!
- 350g Barilla Casarecce
- 1 jar Barilla Arrabbiata sauce
- 1 tsp dry chilli
- 1 garlic clove, crushed
- 1/2 eggplant, diced 1cm
- 1 celery stick, diced 1cm
- 1/2 red capsicum, diced 1cm
- 1/2 red onion, diced 1cm
- 1/3 cup of sultanas
- 10 fresh oregano leaves
- 50g salted Ricotta, grated
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
1 TO STARTBring a large pot of water to the boil and add salt.
2 COOK THE VEGETABLESIn a large fry pan, heat a little oil, then add the red onion, garlic, chilli and cook for 3 minutes. Add celery and capsicum and cook for 3 extra minutes, then add eggplant and sultanas and cook for a final 5 minutes. Add salt and pepper, to taste.
3 COOK THE PASTADrop the Barilla Casarecce into the water and stir. Cook according to the instructions on the pack.
4 ADD THE SAUCEAdd the Barilla Arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.
5 COMBINE AND SERVEDrain the pasta one minute before the suggested time and toss it into the pan with half a cup of the cooking water to allow the pasta to finish cooking in the pan. Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of Extra Virgin Olive oil.