Sicilian-Style Caponata Fusilli with Grana Padano
with pine nuts and capersCalories
:
769 kcalProtein
:
26.4g proteinTotal
:
20 minutesDifficulty
:
MediumExtra Veggies
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Pinda's
- Noten
- Sesamzaad
This recipe provides 345 grams of vegetables per poriton.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Bell pepper
1 piece
Garlic
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Pine nuts
15 g
Capers
½ piece
Tomato
100 g
Passata
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
BBQ spice rub
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
Not included in your delivery
¾ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3218 kJ
Calories769 kcal
Fat33.3 g
Saturated Fat10.6 g
Carbohydrate82.3 g
Sugar24.9 g
Dietary Fiber15.9 g
Protein26.4 g
Salt1.9 g
Potassium611 mg
Calcium24.2 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Garlic Press
•Casserole
•Small Bowl
•Small Frying Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Give the eggplant a 2cm dice and slice the bell pepper into thin strips.
- Press or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Add the eggplant, garlic, and bell pepper and fry for 10 - 12 minutes, covered, stirring regularly.
2
- Boil the pasta for 10 - 11 minutes. When finished, reserve some of the pasta water, then drain and set aside.
- Soak the raisins in a small bowl of lukewarm water.
- Heat a clean small frying pan over medium-high heat. Fry the pine nuts for 1 - 2 minutes, or until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same frying pan and fry the capers for 2 - 3 minutes.
3
- Dice the tomato.
- Add the tomato, passata, Sicilian-style herbs and BBQ spice rub to the vegetables and fry for 5 minutes.
- Roughly chop the raisins and add them to the pan along with the herbed cream cheese.
- Add the pasta. Add 2 tbsp of the reserved pasta water (see Tip) per person and mix in with the vegetables. Season with salt and pepper to taste.
Tip: add more pasta water if the mixture seems dry.
4
- Serve the pasta and vegetables on deep plates.
- Serve the Grana Padano flakes over the pasta and drizzle over some extra virgin olive oil to taste. Season with black pepper to taste.
- Garnish with the capers and pine nuts.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
