Pasta Capri Recipe
Pasta Capri is a great tasting main dish. The ingredients used, impart this dish a great blend of flavors. I often prepare this Pasta Capri at home and my family is totally in love with it. I suggest, you must try this at home.
Ingredients
Pasta shapes - 3/4 lb
Garlic - 2 cloves , peeled
Extra virgin olive oil - 1 1/2 tbsp
Dried red chili pepper - 1
Fresh or canned tomatoes - 1 lb , chopped
Fresh basil - 1 large sprig
Eggplants vegetable or sunflower oil - 3/4 lb, for deep frying
Mozzarella cheese - 1/2 lb
Salt
Black peppercorns
Directions
GETTING READY
1 In a large saucepan, heat plenty of salted water for pasta.
2 Smash the garlic cloves with the flat of a heavy knife.
MAKING
3 In a large, heavy bottomed saucepan, heat the extra virgin olive oil.
4 Add in the garlic and cook until pale golden brown.
5 Add the crumbled chili pepper.
6 Stir in the tomatoes and 2 basil leaves.
7 Season lightly with salt and freshly ground black pepper.
8 Bring to a gentle boil and then simmer, uncovered, for 15-20 minutes to allow the sauce to reduce and thicken considerably.
9 Stir occasionally.
10 Meanwhile, slice the ends off the eggplants.
11 Peel, and cut them lengthwise into slices about 1/4 in thick.
12 Cut these in turn into rectangles about 1 1/ 4 x 3/4 inches
13 In a deep fryer, heat oil to 350°F.
14 Fry the eggplant slices in batches until pale golden brown.
15 Drain well on paper towels.
16 Sprinkle with a little salt.
17 Cut the mozzarella cheese into small cubes or dice.
18 Tear all but a few of the remaining basil leaves into thin strips.
19 Put the pasta in the boiling water and cook until just tender.
20 Drain well.
21 Add to the tomato mixture, and stir over moderately high heat for a few seconds.
22 Add the eggplant pieces and the diced mozzarella.
23 Stir over slightly lower heat for a few seconds, until the mozzarella melts.
SERVING
24 Serve hot in individual serving dishes.
1 In a large saucepan, heat plenty of salted water for pasta.
2 Smash the garlic cloves with the flat of a heavy knife.
MAKING
3 In a large, heavy bottomed saucepan, heat the extra virgin olive oil.
4 Add in the garlic and cook until pale golden brown.
5 Add the crumbled chili pepper.
6 Stir in the tomatoes and 2 basil leaves.
7 Season lightly with salt and freshly ground black pepper.
8 Bring to a gentle boil and then simmer, uncovered, for 15-20 minutes to allow the sauce to reduce and thicken considerably.
9 Stir occasionally.
10 Meanwhile, slice the ends off the eggplants.
11 Peel, and cut them lengthwise into slices about 1/4 in thick.
12 Cut these in turn into rectangles about 1 1/ 4 x 3/4 inches
13 In a deep fryer, heat oil to 350°F.
14 Fry the eggplant slices in batches until pale golden brown.
15 Drain well on paper towels.
16 Sprinkle with a little salt.
17 Cut the mozzarella cheese into small cubes or dice.
18 Tear all but a few of the remaining basil leaves into thin strips.
19 Put the pasta in the boiling water and cook until just tender.
20 Drain well.
21 Add to the tomato mixture, and stir over moderately high heat for a few seconds.
22 Add the eggplant pieces and the diced mozzarella.
23 Stir over slightly lower heat for a few seconds, until the mozzarella melts.
SERVING
24 Serve hot in individual serving dishes.
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