Spicy pasta with caponata and goat cheese
Pasta with caponata, or spicy vegetable and tomato sauce.
Pasta with a spicy vegetable and tomato sauce, also known as caponata. Season the vegetables with World Spice Blend - Napoli for an extra savory kick. This vegetarian dish is perfect for a meat-free day.
Preparation
Chop the onion. Cut the red bell pepper and eggplant into cubes of about 1x1 cm. Halve the celery stalks lengthwise and then chop them. Finally, chop the green olives.
Heat half the olive oil in a large wok or wok. Sauté the bell pepper, onion, and celery for about 8 minutes, then remove and set aside.
Heat the remaining olive oil in the same pan and sauté the eggplant. Let it cook gently for about 10 minutes.
Add the reserved vegetables back to the eggplant. Also add the red wine vinegar, raisins, capers, honey, chili flakes, bay leaf, diced tomatoes, and the World Spice Blend - Napoli. Simmer gently for about 30-40 minutes. The vegetables should be almost falling apart.
In the meantime, cook the tagliatelle according to the instructions on the package.
Serve the caponata with the tagliatelle and top with the goat cheese. Sprinkle with basil.
Ingredients
- 1 ui
- 1 rode paprika
- 1 aubergine
- 2 stengels bleekselderij
- 100 g groene olijven, zonder pit
- 4 el olijfolie
- 3 el rode wijn azijn
- 50 g rozijnen
- 2 el kappertjes
- 1 el honing
- ¼ tl Chilivlokken
- 1 Laurierblad
- 400 ml tomatenblokjes uit blik
- World Spice Blend - Napoli naar smaak
- 300 g tagliatelle
- 100 g zachte geitenkaas
- 3 takjes verse basilicum
Products used in this recipe
€1,89
