Caponata Spaghetti With Ricotta Salata Recipe

Recipe By Slurrp

Caponata Spaghetti with Ricotta Salata is a delicious Italian pasta dish that combines the flavors of sweet and sour caponata with spaghetti and creamy ricotta salata. The caponata is made with eggplant, tomatoes, onions, celery, and olives, cooked in a tangy sauce made with vinegar and sugar. The spaghetti is cooked al dente and tossed with the caponata, creating a flavorful and satisfying meal. The dish is finished with crumbled ricotta salata, adding a creamy and salty element to the dish.

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Ingredients for Caponata Spaghetti With Ricotta Salata Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Stalks Celery, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Eggplant, Cut Into Small Cubes
  • 1/2 Tomatoes, Diced
  • 0.06 cup Green Olives, Sliced
  • 1/2 tablespoon Capers
  • 1/2 tablespoon Red Wine Vinegar
  • 1/4 tablespoon Sugar
  • 0.13 teaspoon Salt
  • 2 ounce Spaghetti
  • 0.06 cup Crumbled Ricotta Salata

Directions: Caponata Spaghetti With Ricotta Salata Recipe

Cooking Directions

  • STEP 1.Start by preparing the caponata. Heat olive oil in a large skillet and sauté the onions, celery, and garlic until softened.
  • STEP 2.Add the eggplant and cook until it starts to brown. Then add the tomatoes, olives, capers, vinegar, sugar, and salt.
  • STEP 3.Simmer the caponata for about 20 minutes, until the flavors meld together and the sauce thickens slightly.
  • STEP 4.While the caponata is simmering, cook the spaghetti according to package instructions until al dente.
  • STEP 5.Drain the spaghetti and add it to the skillet with the caponata. Toss well to coat the pasta with the sauce.
  • STEP 6.Serve the Caponata Spaghetti with a generous sprinkle of crumbled ricotta salata on top.
  • STEP 7.Enjoy the dish hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to cut the eggplant into small cubes to ensure even cooking.
  • You can adjust the sweetness and tanginess of the caponata by adjusting the amount of sugar and vinegar.
  • For added flavor, you can garnish the dish with fresh basil or parsley before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in a skillet or microwave until heated through.
  • Serve the Caponata Spaghetti as a main dish or as a side dish with grilled chicken or fish.
Nutrition
value
347
calories per serving
26 g Fat14 g Protein15 g Carbs7 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    14g
  • Carbs
    15g
  • Fiber
    7g

MacroNutrients

  • Carbs
    15g
  • Protein
    14g
  • Fiber
    7g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    393mg
  • Iron
    4mg
  • Vitamin A
    1807mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    144mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    64mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    3mg
  • Phosphorus
    267mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp