Ingredients
- ( 1 medium) Eggplant
- ( 1 medium) Red capsicum, fresh
- ( 1 medium) Zucchini, unpeeled
- ( 2 medium) Tomato
- ( 1/2 bunch) Fresh basil
- ( 1 3/4 cup) Wheat pasta, dry
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 1/2 tsp) Ground black pepper
- ( 7 tsp) Pickled capers, drained
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Spaghetti alla Sicilana
Serves 4Time 30 minsA delicious, tangy pasta, traditional in Sicily
Fat - total
16g
23%
Fat - saturated
2g
10%
Salt
132mg
6%
Protein
10g
20%
Carbs
44g
14%
Sugar
9g
10%
Energy
1525kJ
18%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 medium) Eggplant
- ( 1 medium) Red capsicum, fresh
- ( 1 medium) Zucchini, unpeeled
- ( 2 medium) Tomato
- ( 1/2 bunch) Fresh basil
- ( 1 3/4 cup) Wheat pasta, dry
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 1/2 tsp) Ground black pepper
- ( 7 tsp) Pickled capers, drained
Method
- Boil a large pot of water and cook pasta as per packet instructions.
- Crush the garlic and cut the onion into small cubes. Cut the tomato, eggplant, capsicum, and zucchini into cubes.
- To a large pan, add the oil, onion, and garlic. Cook for five (5) minutes.
- Add the eggplant, capsicum, and zucchini.
- Add the tomatoes and cook for 10 minutes on high, so that the tomatoes become a sauce.
- Add the capers and basil.
- Stir the sauce through the cooked pasta and serve.
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