Cannelloni with caponata
31 recipes
Pasta alla caponata
ingredients
servings
4
Aubergine
1 unit
Courgette
3 unit
Yellow peppers
3 unit
Cherry tomatoes
10 unit
Canned tomato sauce, without salt
1 cup
Basil
5 leafs
Chili pepper
to taste
Onions
1 unit
Iodized salt
to taste
Extra virgin olive oil
to taste
Mozzarella cheese
150 grams
Eliche, pasta
320 grams
first courses from Italy
Pasta alla caponata
Pasta alla caponata
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Part of caponata I used to season this pasta and I added the mozzarella cheese and the result was excellent.
preparation
step 1
In a frying pan or earthenware dish sauté the onion in extra virgin olive oil, after which add all the vegetables cut into pieces, the tomato sauce, a little hot pepper and salt.
step 2
Cook over medium heat with the lid moved away for 40 minutes or until the vegetables are soft.
step 3
Meanwhile, cut into small pieces the melted cheese.
step 4
When cooked, add the basil and melted cheese. Allow the cheese to melt and turn off the fire.
step 5
With these vegetables with pasta and sprinkle with grated cheese seasoned.
