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Pasta alla caponata





1 unit


3 unit

Yellow peppers

3 unit

Cherry tomatoes

10 unit

Canned tomato sauce, without salt

1 cup


5 leafs

Chili pepper

to taste


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

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta alla caponata

Part of caponata I used to season this pasta and I added the mozzarella cheese and the result was excellent.

Pasta alla caponata step 1

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.

Pasta alla caponata step 2

step 2

Cook over medium heat with the lid moved away for 40 minutes or until the vegetables are soft.

Pasta alla caponata step 3

step 3

Meanwhile, cut into small pieces the melted cheese.

Pasta alla caponata step 4

step 4

When cooked, add the basil and melted cheese. Allow the cheese to melt and turn off the fire.

Pasta alla caponata step 5

step 5

With these vegetables with pasta and sprinkle with grated cheese seasoned.

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