Barilla Tagliatelle with Sicilian Caponata, Baked Ricotta and Mint
Barilla Tagliatelle with Sicilian Caponata, Baked Ricotta and Mint
25 minutes total / Calories 746
Ingredients
Serves 4
| 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 | |
| To taste | Salt |
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 plenty of water to the boil in a large pot. Once boiling add salt, we recommend 7g of salt per litre of water.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the pasta and eggplant to the sauce, toss together, then combine with the mint and ricotta and stir for a further minute.
Step 6
Serve the Tagliatelle with a drizzle of Extra Virgin Olive oil, topping with more ricotta cheese flakes, pine nuts and mint.
Egg Tagliatelle
Tagliatelle are slim strips of egg pasta dough, about 5mm wide. The rough and porous surface makes them particularly versatile; perfect with meat ragu`, and with seafood and vegetable sauces.
- Shape Tagliatelle
- Cook time 7 mins
- Pack size 500g
- Range Collezione