recipe of ultimate stuffed Summer caponata pasta

Hello there Everyone, I hope you’re in great health and happiness today. One thing that is inseparable in human existence is eating. Of course, in improvement to in regards to the taste, we must likewise attach importance to health. Eating fine and healthy foods which can be beneficial to get the body so that the physique is always in suitable state. For those of you who still want to consume fast food, I suggest to stop and start cooking all on your own.

Summer caponata pasta

You certainly know that the foods you consume daily has a wonderful effect on your body health together with quality of life. In fact, healthy food may come in a simple version in addition to form, at a low price together with easy to reach. Healthy food it isn’t just focused on expensive organic ingredients of which are common in big supermarkets.

Typically the rise of popular diet styles and even trends has caused a bit regarding confusion on so-called healthy foods. In fact , this trend often distracts from typically the most important basic nutritional principles. In fact, all you need to know can be the basic principles and content involving different types of foodstuffs and adjust all of them to the needs on the body.

Therefore healthy food is a food that you cook yourself, you can choose typically the ingredients that are suitable for the health of your current body. Cooking is an easy action, everyone can cook, no need to have cooking courses for being an expert throughout cooking, just know the recipe in addition to try to practice it. Today all of us are going to make something special, Summer caponata pasta. This is one of my favorite tested recipes, This time I will make it a little more unique than typical.

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Attention! ALLERGENS Contains Vegetarian , Low kilojoule , Lower gi , Vegan and High carb.

Ingredients of Summer caponata pasta

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 4 baby eggplants, halved lengthways, cut into 1.5cm pieces
  • 400g can whole peeled tomatoes, drained
  • 1/2 cup pitted green olives, halved
  • 2 celery stalks, cut into 1.5cm pieces
  • 200g green beans, halved on the diagonal
  • 1/2 cup raisins
  • 2 tablespoons balsamic vinegar
  • 400g gluten-free rice fettuccine (see Notes)
  • Small basil leaves, to garnish

Steps To Make Summer caponata pasta


  • Step 1
    Heat the olive oil in a large deep saucepan over medium heat. Add the onion and eggplant and cook, stirring occasionally for about 7 minutes or until softened.
  • Step 2
    Add the drained tomatoes and olives, breaking up tomatoes with the back of a wooden spoon. Cook for 5 minutes.
  • Step 3
    Add the celery and green beans and cook, covered, for 3 minutes or until bright green and still crunchy. Stir in raisins and vinegar.
  • Step 4
    Meanwhile, cook pasta in a large pan of boiling water according to packet instructions. Drain and toss through caponata. Serve garnished with basil.

What do you think ? It’s simple, isn’t it ? I’m sure everyone can certainly make it home including you. Absolutely nothing is impossible if you want to try. Thank you for your time. Also, examine out other interesting recipes on this kind of website, Don’t forget to bookmark this page in the browser so you can easily access it faster later, make sure you talk about it with your loved ones, buddies, and colleagues. Thanks for listening, Content Cooking!

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