BARILLA TAGLIATELLE

WITH SICILIAN CAPONATA, BAKED RICOTTA AND MINT

  • 746
    Calories
  • 45g
    Total Fat
  • 16.4g
    Protein
  • 64.2g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian


Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Tagliatelle
  • 1 jar Barilla Napoletana Sauce
  • 1 medium eggplant, cut into batons
  • 2 celery sticks, cut into 1cm cubes
  • 1 red capsicum, cut into 1cm cubes
  • 150g onion, cut into 0.5cm cubes
  • 100g baked ricotta cheese
  • 150ml Extra Virgin Olive oil
  • 30g raisins, soaked in water
  • 20 mint leaves
  • 30g pine nuts, toasted
  • Rock salt, for pasta water
  • Salt to taste

Instructions

  1. 1 TO START

    Bring plenty of water to the boil in a large pot. Once boiling add salt, we recommend 7g of salt per litre of water.

  2. 2 COOK THE EGGPLANT

    In a large fry pan, heat ⅔ of the oil over a medium to high heat. Once hot, fry the eggplant until golden. Transfer to a plate lined with paper towel.

  3. 3 COOK THE VEGETABLES

       Add onion and capsicum to the fry pan and cook for 3 minutes. Next add the celery, raisins and Napoletana sauce and bring to a simmer. Cook for 5 minutes.

  4. 4 COOK THE PASTA

    Drop the Tagliatelle into the boiling water, leave for 2 minutes before stirring, and cook according to the instructions on the packet. Drain the pasta one minute before the suggested cooking time.

  5. 5 COMBINE

    Add the pasta and eggplant to the sauce, toss together, then combine with the mint and ricotta and stir for a further minute.

  6. 6 SERVE

    Serve the Tagliatelle with a drizzle of Extra Virgin Olive oil, topping with more ricotta cheese flakes, pine nuts and mint.

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