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Barilla Tagliatelle with Sicilian Caponata, Baked Ricotta and Mint

Name: Barilla Tagliatelle with Sicilian Caponata, Baked Ricotta and Mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

25 minutes

Vegetarian Collezione Long

Ingredients

4 حصص

250gBarilla Egg Tagliatelle

1Medium Eggplant, Cut Into Batons

2Celery Sticks, Cut Into 1cm Cubes

1Red Capsicum, Cut Into 1cm Cubes

150gOnion, Cut Into 0.5cm Cubes

100gBaked Ricotta Cheese

30gRaisins, Soaked In Water

20Mint Leaves

30gPine Nuts, Toasted

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 minutes

Pack size

500g

Range

Collezione

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