Caponata Pasta with Ricotta and Basil
Serves 4
INGREDIENTS:
2 aubergines diced
3 large plum tomatoes
2 sticks of celery, diced
2 shallots, diced
1 tbsp extra virgin olive oil
10g capers
20 green pitted olives
50g raisins
1 tbsp tomato puree
1 tbsp dried oregano
1 tbsp white wine vinegar
500g orecchiette pasta
120g fresh Ricotta
50g parmesan cheese
fresh basil
METHOD:
1. To make the caponata, pour the olive oil into a large heavy based saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 10 minutes until they are soft. Add the shallots and cook for about 5 minutes until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush. Next stir in the capers, raisins, olives, celery, dried oregano, vinegar, tomato puree, season well and cover with a lid. Cook over a low heat for 30 minutes, until all the vegetables are soft. Stir gently so it doesn’t break up too much.
2. While the caponata is cooking place a large saucepan of cold salted water over a high heat and bring to the boil. Stir in the pasta and keep stirring for the first minute as this will keep the pasta from sticking together. Once the pasta is cooked drain and place back into the saucepan with a tablespoon or two of the pasta cooking water.
3. Stir in the caponata with the pasta and serve with a little dollops of fresh ricotta, a grating of parmesan cheese and torn basil leaves.
