Cold pasta with vegetable caponata

Name: Cold pasta with vegetable caponata
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Mezze Penne Rigate pasta 11.3 oz; Eggplant 0.75 lb; Zucchini 0.67 cup; Red peppers 0.7 cup; Yellow peppers ½ cup; Cluster tomatoes 0.33 lb; Red onions 2.6 oz; Sugar 2 tbsp; White wine vinegar 1.7 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Vegetable oil to taste

652

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 652
Carbohydrates g 80.1
of which sugars g 15.9
Protein g 11.1
Fats g 31.9
of which saturated fat g 4.33
Fiber g 5.7
Sodium mg 339

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Colorful rice salads and aromatic cold pastas with only vegetables or in marinara version, are always a tasty solution to whet the appetite during the hottest summer days. Inspired by ratatouille, a classic of Provençal cuisine, our cold pasta with vegetable caponata is a riot of colors and flavors, the ideal dish to delight tables during sultry summer lunches, when appetite comes with eating, especially fresh and light-flavored dishes. This small bouquet of Mediterranean vegetables, a tribute to the warmest season, has a delightfully tangy taste reminiscent of the traditional Italian-style pickled vegetables and will win you over with its genuine simplicity!

INGREDIENTS

652

Calories per serving

Mezze Penne Rigate pasta 11.3 oz (320 g)

Eggplant 0.75 lb (300 g)

Zucchini 0.67 cup (150 g)

Red peppers 0.7 cup (100 g)

Yellow peppers ½ cup (100 g)

Cluster tomatoes 0.33 lb (150 g)

Red onions 2.6 oz (75 g)

Sugar 2 tbsp (25 g)

White wine vinegar 1.7 tbsp (25 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for frying: Vegetable oil to taste

Preparation

How to prepare Cold pasta with vegetable caponata

To prepare the cold pasta with vegetable caponata, start with the eggplants. Wash them, dry them, and cut them into 1/2 inch (1 cm) cubes 1. Now fry the eggplants: heat the seed oil in a high-sided pan and immerse a few pieces at a time 2 so that the cooking is even and the oil temperature does not drop. When the cubes are golden, drain them on absorbent paper 3 and season with salt.

Move on to the onion, peel it and finely chop it with a knife 4. Then deal with the other vegetables, clean them and cut them into 1/2 inch (1 cm) cubes. Start with the red and yellow bell peppers (5-6)

And proceed the same way with the zucchini 7 and tomatoes 8. Meanwhile, place a pot full of salted water on the stove and bring it to a boil; it will be used for cooking the pasta. In a pan, pour some extra virgin olive oil, then add the onion 9 and let it brown for 2 minutes over medium heat.

Add the bell peppers 10 and zucchini 11 and sauté for a couple of minutes. Season with salt, lower the heat, and cover with a lid for 5 minutes 12.

Meanwhile, cook the pasta in boiling salted water 13, cooking it al dente, 2-3 minutes less than the time indicated on the package. The sauce is almost ready, add the sugar 14 and vinegar 15,

stir and cook for a couple more minutes, then turn off the heat 16. Finally, add the cooked pasta 17, the fried eggplants 18

and the diced tomatoes 19 and mix everything. Let it cool 20 before serving your cold pasta with vegetable caponata 21.

Storage

The cold pasta with vegetable caponata can be safely stored in the refrigerator, in a glass bowl covered with film, for up to 1-2 days. We do not recommend freezing.

Tip

Enhance your cold pasta with vegetable caponata by adding olives, capers, and other seasonal vegetables: the important thing is always to pay attention to the cooking process. Or you can add some cheese cubes, for example: mozzarella, primo sale, or Greek feta! Instead of basil, try some wild fennel! Transform this cold pasta into a classic "hot" one by adding about 1 1/4 cups (300 g) of tomato sauce to the pan with the vegetables.

For the translation of some texts, artificial intelligence tools may have been used.