Caponata spaghetti salad
Ingredients
Serves 4
| 8.4 oz | Barilla Whole Grain Spaghetti |
| ½ | Zucchini |
| ½ | Eggplant |
| 1 glass | Tomato Pulp |
| 1 stick | Celery, Chopped |
| ½ | Onion |
| 8 | Black Olives |
| 4 tsp | Desalinated Capers |
| 1 pinch | Pistachio, Pine Nuts |
| to taste | Extra Virgin Olive Oil |
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 lightly salted water to boil. Chop all the vegetables in even cubes.
Step 2
For the Caponata sauce, sauté in a pan with a dribble of olive oil, if possible one vegetable at a time so that they will be ready with corresponding cooking times. When done, put them together, add the nuts, capers and olives.
Step 3
Add the tomato pulp and finish cooking, adjust salt and pepper. Add the vinegar, a pinch of sugar and tear the basil leaves.
Step 4
Cook the Spaghetti, drain when al dente and dress in a bowl with the Caponata sauce.
Garnish/Tip:
Almond grains, fried eggplant skin crisps. Great also as pasta salad, to serve lukewarm or at room temperature.