Caponata Spaghetti With Ricotta Salata Recipe

Cooking Directions

• STEP 1.Start by preparing the caponata. Heat olive oil in a large skillet and sauté the onions, celery, and garlic until softened.
• STEP 2.Add the eggplant and cook until it starts to brown. Then add the tomatoes, olives, capers, vinegar, sugar, and salt.
• STEP 3.Simmer the caponata for about 20 minutes, until the flavors meld together and the sauce thickens slightly.
• STEP 4.While the caponata is simmering, cook the spaghetti according to package instructions until al dente.
• STEP 5.Drain the spaghetti and add it to the skillet with the caponata. Toss well to coat the pasta with the sauce.
• STEP 6.Serve the Caponata Spaghetti with a generous sprinkle of crumbled ricotta salata on top.
• STEP 7.Enjoy the dish hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cut the eggplant into small cubes to ensure even cooking.
• You can adjust the sweetness and tanginess of the caponata by adjusting the amount of sugar and vinegar.
• For added flavor, you can garnish the dish with fresh basil or parsley before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave until heated through.
• Serve the Caponata Spaghetti as a main dish or as a side dish with grilled chicken or fish.