Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce

Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce

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Looking for a lighter pasta recipe? This caserecce with Sicilian vegetables may very well be the perfect dish for you.

The ingredient of Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce

  1. 350g Barilla Casarecce pasta
  2. 1 jar Barilla Arrabbiata Pasta Sauce
  3. 1 teaspoon dry chilli
  4. 1 garlic clove, crushed
  5. 1/2 eggplant, diced 1cm
  6. 1 celery stick, diced 1 cm
  7. 1/2 red capsicum, diced 1 cm
  8. 1/2 red onion, diced 1 cm
  9. 1/3 cup of sultanas
  10. 10 fresh oregano leaves
  11. 50g salted Ricotta, grated
  12. Extra virgin olive oil
  13. Rock salt, for pasta water
  14. Sea salt and pepper, to taste

The instruction how to make Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce

  1. In 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.
  2. Meanwhile, in a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  3. Drop the Barilla casarecce into the water and stir. Cook according to the instructions on the pack.
  4. Add the Barilla arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.
  5. Drain the pasta 1 minute before the suggested time and toss it into the pan with u00bd cup of cooking water to allow the pasta to finish cooking in the pan.
  6. Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of extra virgin olive oil.

Nutritions of Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce

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