Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sicilian-style penne caponata. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Sicilian-style penne caponata is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Sicilian-style penne caponata is something that I’ve loved my whole life. They are fine and they look wonderful.
Sicilian-style penne caponata is one of the most favored of recent trending cuisine on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. Sicilian-style penne caponata is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sicilian-style penne caponata:
- Prepare 1 Aubergine
- Get 1 Red onion
- Prepare 1 Red pepper
- Get 225 g Sausage meat
- Get 15 g Apple cider vinegar
- Make ready 200 g Penne pasta
- Make ready 30 g Black olives
- Prepare 40 g Hard Italian cheese (grated)
- Prepare 1 Chicken oxo cube
- Prepare 100 ml water
- Take Pinch sugar
Found this recipe and wanted to try it out. Penne with Sicilian-style eggplant caponata In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Caponata is a Sicilian sweet and sour version of ratatouille.
Steps to make Sicilian-style penne caponata:
- Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
- Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
- Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
- Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
- Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
- Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top
Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets. The origins of this caponata are shrouded in mystery.
So that is going to wrap it up with this special food sicilian-style penne caponata recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
