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Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try our flavorful Caserecce with Sicilian vegetables for a light pasta option.
Ingredients:
  • 350g Casarecce pasta
  • 1 jar Arrabbiata Pasta Sauce
  • 1 tsp dry chilli
  • 1/2 eggplant, diced 1cm
  • 1 celery stick, diced 1 cm
  • 1/2 red capsicum, diced 1 cm
  • 1/2 red onion, diced 1 cm
  • 56.10 gm of sultanas
  • 10 fresh oregano leaves
  • 50g salted Ricotta, grated
  • Extra virgin olive oil
  • Sea salt and pepper, to taste
Instructions:
  • Heat a splash of oil in a large fry pan. Sauté red onion, garlic, and chili for 3 minutes. Stir in celery and capsicum, cook for an additional 3 minutes. Add eggplant and sultanas, cook for a final 5 minutes. Season with salt and pepper to taste.
  • In a large saucepan, bring water to a rolling boil. Add rock salt at a ratio of 7g per liter of water.
  • Add the Barilla casarecce to the boiling water and gently stir. Follow the cooking directions on the package.
  • Pour the flavorful Barilla arrabbiata sauce into the vegetables and let it simmer for 5 minutes, then sprinkle oregano.
  • Cook the pasta until al dente, then transfer it to the pan along with ½ cup of cooking water for a flavorful finish in the pan.
  • Stir in the salted Ricotta cheese once the pasta has soaked up all the flavors, and finish with a drizzle of extra virgin olive oil before serving.

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