Caponata Fredda is a Sicilian classic dish that is perfect for those hot summer days when you just want something refreshing, yet still substantial for dinner. This dish is simple to make, delicious, and healthy, plus it’s vegetarian-friendly! Caponata Fredda is a cold dish that is often as an appetizer or even as a main course. It’s essentially a dish made up of various vegetables that are cooked together and then served on top of a bed of pasta. So, if you’re looking for a yet filling meal that won’t leave you feeling heavy, give this Caponata Fredda with Tubetti a try!

Ingredients:
1 eggplant, chopped into 1-inch cubes
2 bell peppers (1 red and 1 green), chopped into 1-inch cubes
2 zucchinis, chopped into 1-inch cubes
1 onion, chopped
3 garlic cloves, minced
4-5 Roma tomatoes, chopped
1 can of tomato sauce
1/3 cup of red wine vinegar
1/4 cup of chopped parsley
1 tbsp of capers, drained
1/4 cup of black olives, chopped
1/4 cup of pine nuts, toasted
1 lb of Tubetti pasta

Instructions:
1. Heat up a large skillet with a little bit of olive oil over medium-high heat.
2. Add the eggplant, bell peppers, and zucchinis and sauté until they are tender and lightly browned. Remove them from the skillet and set them aside.
3. In the same skillet, add the chopped onion and sauté until it becomes translucent. Add the minced garlic cloves and cook for another minute.
4. Add the chopped tomatoes, tomato sauce, and red wine vinegar to the skillet and bring the mixture to a boil. Add a pinch of salt and pepper to taste.
5. Reduce the heat to medium and let the mixture cook for about 15 minutes or until it thickens.
6. Add the sautéed eggplant, bell peppers, and zucchinis back to the skillet and stir them into the tomato mixture. Add the chopped parsley, capers, black olives, and toasted pine nuts to the skillet and mix well.
7. Move the skillet off the heat and let the mixture cool down for a bit.
8. Bring a large pot of salted water to a boil and add the Tubetti pasta. Cook it according to the instructions on the package until it’s al dente.
9. Drain the pasta and run it under cold water until it’s cooled down.
10. Add the pasta to a large bowl and pour the Caponata Fredda mixture on top of the pasta. Mix well.
11. Serve the Caponata Fredda with Tubetti immediately or refrigerate it for later.

This Caponata Fredda with Tubetti recipe is perfect for a summer day, and it’s easy to make. The mixture of cooked vegetables with the tomato sauce and vinegar provides a sweet and slightly sour flavor that’s very refreshing. The Tubetti pasta adds a nice texture to the dish and makes it a little more filling. The combination of black olives, capers, and toasted pine nuts provides extra flavors and crunch to this dish. This Caponata Fredda with Tubetti is also a great way to get more vegetables into your diet, as it is loaded with fiber, vitamins, and minerals. So, go ahead, give this delightful recipe a try and enjoy a refreshing dinner tonight!

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