Shopping list for 4 persons
350g dried Cappelli pasta
2 large aubergines, cut into cubes
100 ml olive oil
2 onions, peeled and finely sliced
1 head celery with the leaves
150 g pitted green olives
200g ripe tomatoes
50g salted capers, rinsed
2 tablespoons caster sugar
2 tablespoons strong red wine vinegar
10 fresh basil leaves, plus extra
sea salt and black pepper, to taste
200g Pecorino Romano
In our Italian month, a tasty pasta should not be missed, today we make the Capelli con Caponata by Antonio Carlucci. Be careful not to confuse the Capelli pasta (hats) with Capellini pasta (angel hair). We couldn't get this particular pasta in Rotterdam so we took the most similar Orichetta pasta. Vegetarian pasta with lots of fresh vegetables and tasty Pecorino Romano, then you won't miss the meat!
How you make Capelli con Caponata
The preparations
Soak the egg plant 10 minutes.
Allow to drain very well.
Cut the olives, onions and celery.
Rinse the salted capers.
Pulse the tomatoes into pulp.
Breng a pot of water to the boil.
Cook the pasta al dente, in 13 minutes.
How to make the Caponata
Pour some olive oil in the pan.
Bake the egg plant for 10 minutes.
Allow to drain on kitchen paper.
Fry the onions in the same oil.
Add the celery, celery leaves, olives, tomatoes and capers
Fry until the celery is soft, ± 10 mins.
Add the egg plant, fry 10 minutes more.
Stir the sugar with the vinegar.
Stir the vinegar / sugar mixture into the Caponata and let it heat for another 5 minutes
Spoon the drained pasta through the vegetbles.
Add the basil, salt & pepper and a drizzle of olive oil.
Taste then serve the Capelli con Caponata hot or cold, with the cheese on the side.
Buon Appetito!