# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C2zdlxHqwKV
- **Gondola URL:** https://gondola.cc/posts/13243829-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/540b7624f0.jpg
- **Posted:** 2024-02-01T12:00:49.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

Veganuary might officially be over, but that doesn't mean we're going to stop sharing our favourite vegan recipes! This orecchiette recipes works as the perfect invitation to invite over your loved ones and share a meal together. 💚

Ingredients:
320g Barilla Orecchiette 
60ml extra virgin olive oil
2 aubergines, roughly chopped
100g onion, finely chopped
2 garlic cloves, finely chopped
2 peppers, roughly chopped
1 x 400g tinned chopped tomatoes
25g capers
50g raisins
50g pine nuts
50g pistachios
Sea salt and freshly ground black pepper 
1 small bunch basil, leaves picked and shredded
 
Method:
1.  Heat a sauté pan until hot, add the olive oil and aubergine and fry on each side until golden.
2.  Add the onion and garlic, turn the heat down and cook gently for 5 minutes until softened, then add the peppers and cook for 5 minutes. Add the tinned tomatoes, bring to a simmer and cook for 10 minutes until just thickened and the vegetables are tender.
3.  Meanwhile, bring a pot of salted water to a boil and cook the pasta according to packet instructions, until al dente. Drain, reserving 150ml cooking water.
4.  Stir the capers, raisins, pine nuts and pistachios into the sauce and cook for another 2 minutes. Season with salt and black pepper.
5.  Tip the pasta into the pan with caponata, add the pasta water and stir until totally coated in sauce. Season with salt and black pepper and stir in half the basil.
6.  Serve topped with the rest of the basil. 

#ASignOfLove  #barilla  #veganuary

## Stats

- **Views:** 6,070
- **Likes:** 530
- **Shares:** 0
- **Comments:** 19

## Tags

veganuary, barilla, asignoflove

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