The bucatini alla caporalessa they are a traditional first course of the Amalfi coast, of Positano in particular, which is very reminiscent of the classic Sicilian spaghetti alla norma. The extra touch is given by mozzarella cheese, an essential ingredient in Campania. With the addition of dairy at the right time the end result is incredible creamier. Simple and easily available ingredients such as mozzarella, aubergines, cherry tomato puree, preferably of piennolo, extra virgin olive oil, and good Parmigiano Reggiano. So let’s see how it is prepared.
Bucatini alla caporalessa
Ingredients
- bucatini 400 g
- Piennolo cherry tomatoes 500 g
- aubergines 2
- mozzarella or smoked provola or fiordilatte 350 g
- black olives 150 g
- basil
- bread crumbs
- extra virgin olive oil
- salt
Preparation
The first thing to do to prepare bucatini alla caporalessa is to cut the two aubergines into pieces after having washed and dried them well. Bring the sunflower oil to temperature and fry the vegetables until they become golden brown. Drain them and let them dry on absorbent paper, discarding excess grease. In another pan, with a little extra virgin olive oil, prepare the sauce with the cherry tomatoes cut into small pieces, taking care to fry the capers and pitted black olives cut into small pieces before frying them for a minute. Meanwhile, let’s prepare the pasta.
Fifteen minutes maximum cooking time for everything. In the meantime, you will have cooked the pasta. Drain it al dente and add it, mixing it with the sauce together with the aubergines and the diced provola cheese. Sprinkle the bottom of the baking dish with a little sauce and pour everything inside. And off to the oven 200 degrees for about twenty minutes or half an hour (depending on your oven) with a sprinkling of breadcrumbs and parmesan on top. Your bucatini alla caporalessa they are ready. Enjoy your meal.
READ ALSO—> Bucatini bomb, baked pasta with courgettes which is an explosion of flavour. The real recipe from Salento
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