Do you want a first course with a Mediterranean flavour? You have to try the caserecce pasta with eggplants, cherry tomato sauce, olives and capers: a dish that pampers the taste buds with the sweetness of cherry sauce, the fragrant flavor of olives and fried eggplants and the savory touch of capers.
The version we propose is prepared with the Caserecce pasta made with Sicilian durum wheat bio Almafruits, dried slowly and bronzo extruded to preserve all nutritional properties, do not alter the flavor of the flour of Duilio, Archangel, Simeto, Timilia, Russello and Senator Cappelli and make sure they keep the cooking to perfection.
Among the ingredients there are also our Sicilian extra virgin olive oil, our green olives and the new cherry sauce, just entered the Almafruits family.
It’s easy to make them if you follow our recipe.
Ingredients for two people
- 1 white onion of medium-sized
- 330 ml. of Almafruits cherry tomato sauce
- 2 eggplants
- 150 gr. of Almafruits green olives
- 30/40 gr. of salted capers
- Almafruits extra virgin olive oil
- 160 gr. of Almafruits Caserecce pasta of sicilian grain.
Method:
Start preparing the condiment for pasta.
Cut the eggplants into cubes and put them in a colander, cover them with a little salt and let the vegetation water drain for about 20 minutes.
In the meantime, finely chop the onion and fry in a large pan until golden brown. Add the chopped olives, the capers previously desalinated and the cherry sauce. Cook for 5 minutes, stirring occasionally.
It’s time to take the eggplants: dry them using sheets of kitchen paper and fry in extra virgin olive oil. Once golden, transfer them with a skimming ladle from the pan (or fryer) to a large plate or bowl that you have covered with some layers of paper towels, to remove excess oil. Then pour into the pan with the sauce, olives and capers.
In a separate pot put water for the caserecce, put salt as much as you prefer in the water and bring to a boil.
When it boils, put the caserecce into the water and let it cook for almost 10 minuters: when they are cooked drain and rinse in the pan with seasoning.
Your caserecce with eggplant, cherry, olives and capper are ready to be served
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