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Caponata spaghetti salad

Name: Caponata spaghetti salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8.4 oz Barilla Whole Grain Spaghetti; ½ Zucchini; ½ Eggplant; 1 glass Tomato Pulp; 1 stick Celery, Chopped; ½ Onion; 8 Black Olives; 4 tsp Desalinated Capers; 1 pinch Pistachio, Pine Nuts; to taste Extra Virgin Olive Oil

30 minutes

Enjoy this caponata spaghetti salad with sweet and sour vegetables, olives, eggplant, and tomato sauce. Delicious served warm or at room temperature.

Ingredients

4 servings

8.4 ozBarilla Whole Grain Spaghetti

½Zucchini

½Eggplant

1 glassTomato Pulp

1 stickCelery, Chopped

½Onion

8Black Olives

4 tspDesalinated Capers

1 pinchPistachio, Pine Nuts

to tasteExtra Virgin Olive Oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring lightly salted water to boil. Chop all the vegetables in even cubes.

Step 2

For the Caponata sauce, sauté in a pan with a dribble of olive oil, if possible one vegetable at a time so that they will be ready with corresponding cooking times. When done, put them together, add the nuts, capers and olives.

Step 3

Add the tomato pulp and finish cooking, adjust salt and pepper. Add the vinegar, a pinch of sugar and tear the basil leaves.

Step 4

Cook the Spaghetti, drain when al dente and dress in a bowl with the Caponata sauce.