Sicilian-Style Caponata Fusilli with Grana Padano
with pine nuts and capers
This recipe provides 345 grams of vegetables per poriton.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
