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Orecchiette with Caponata Sauce

Orecchiette with Caponata Sauce

25 minutes total

  • Easy
  • Vegan

Caponata is a classic slightly sweet and sour Sicilian dish, made from aubergines, onions and tomatoes, with the addition of capers, raisins, pine nuts and pistachios, giving a wonderful texture to the sauce. It works beautifully with Barilla Collezione Orechiette pasta stirred through it for a flavoursome substantial dish. It’s one that eats wonderfully well, either hot or cold.

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Ingredients

Serves 4

320g Barilla Collezione Orecchiette
60ml olive oil
300g aubergines, roughly chopped
100g onion, finely chopped
2 garlic cloves, finely chopped
2 peppers, roughly chopped
1 x 400g tinned chopped tomatoes
30g capers
50g raisins
50g pine nuts
50g pistachios
- Sea salt and freshly ground black pepper
- 1 small bunch basil, 3/4 leaves shredded, the rest left whole to scatter

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

Heat a sauté pan until hot, add the olive oil and aubergine and fry until golden.

Step 2

Add the onion, turn the heat down and cook gently for 5 minutes until softened, then add the garlic and peppers and cook for 2 minutes. Add the tinned tomatoes, bring to a simmer.

Step 3

Stir the capers, raisins, pine nuts and pistachios, cover and cook for another 8-10 minutes until just thickened and the vegetables are tender. Season with salt and black pepper.

Step 4

Meanwhile, bring a pot of salted water to a boil and cook the Barilla Orecchiette according to packet instructions, until al dente. Drain, reserving 150ml cooking water.

Step 5

Tip the Orecchiette pasta into the pan with the caponata, add the pasta water and stir until totally coated in sauce. Season with salt and black pepper and stir in the shredded basil.

Step 6

Serve topped with the rest of the basil.

Passive cooking

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