Casarecce with Sicilian vegetable caponata

Delicious Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce Recipe

Looking for a lighter pasta recipe? This caserecce with Sicilian vegetables may very well be the perfect dish for you.
Casarecce with Sicilian vegetable caponata, salted ricotta and arrabbiata sauce
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 350g Barilla Casarecce pasta

  • 1 jar Barilla Arrabbiata Pasta Sauce

  • 1 teaspoon dry chilli

  • 1 garlic clove, crushed

  • 1/2 eggplant, diced 1cm

  • 1 celery stick, diced 1 cm

  • 1/2 red capsicum, diced 1 cm

  • 1/2 red onion, diced 1 cm

  • 1/3 cup of sultanas

  • 10 fresh oregano leaves

  • 50g salted Ricotta, grated

  • Extra virgin olive oil

  • Rock salt, for pasta water

  • Sea salt and pepper, to taste


  • Step 1

    In a large fry pan, heat a little oil, then add the red onion, garlic, chilli and cook for 3 minutes. Add celery and capsicum and cook for 3 extra minutes, then add eggplant and sultanas and cook for a final 5 minutes. Add salt and pepper, to taste.

  • Step 2

    Meanwhile, in a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).

  • Step 3

    Drop the Barilla casarecce into the water and stir. Cook according to the instructions on the pack.

  • Step 4

    Add the Barilla arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.

  • Step 5

    Drain the pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

  • Step 6

    Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of extra virgin olive oil.

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