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🍝 Sweet and sour vegetable mix with pasta, capers and raisins

465 kcal · 30 min · 4 servings

Sweet and sour vegetable mix with pasta, capers and raisins Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Wash the peppers thoroughly.
  3. 3. Cut the peppers in half.
  4. 4. Remove the tough stem and seeds from the inside.
  5. 5. Cut the pepper flesh into thin strips.
  6. 6. Wash the tomatoes and cut each one into two halves.
  7. 7. Cut the onions in half.
  8. 8. Remove the dry outer skin of the onions.
  9. 9. Cut the onions into eight equal wedges.
  10. 10. Carefully separate the individual onion layers from each other.
  11. 11. Peel the garlic cloves completely.
  12. 12. Slice the garlic into very thin slices.
  13. 13. Place the pepper strips, tomato halves, garlic slices, and onion wedges into a large baking dish.
  14. 14. Add three tablespoons of olive oil.
  15. 15. Add a splash of balsamic vinegar.
  16. 16. Add a spoonful of honey.
  17. 17. Season the vegetables with salt and pepper to taste.
  18. 18. Mix everything well so that the oil and spices are evenly distributed.
  19. 19. Place the baking dish in the preheated oven for about 15 minutes.
  20. 20. Take the capers out of the jar and let the liquid drain completely.
  21. 21. Finely chop the capers with a knife.
  22. 22. Finely chop the raisins as well.
  23. 23. Wash the fresh parsley under running water.
  24. 24. Shake the parsley dry.
  25. 25. Pluck the coarse stems from the parsley leaves.
  26. 26. Chop the parsley leaves coarsely.
  27. 27. Fill a large pot with about five liters of water.
  28. 28. Add a good amount of salt to the water.
  29. 29. Bring the salted water to a boil.
  30. 30. Take a large frying pan and add some butter to it.
  31. 31. Add one tablespoon of olive oil to the pan.
  32. 32. Set the stove to medium to high heat.
  33. 33. Heat the butter and oil in the pan.
  34. 34. Add the finely chopped capers to the hot pan.
  35. 35. Add the finely chopped raisins to the pan.
  36. 36. Fry the capers and raisins for about one minute.
  37. 37. Take the baking dish with the vegetables out of the oven.
  38. 38. Add the baked vegetables to the pan with the capers and raisins.
  39. 39. Pour the liquid from the baking dish into the pan as well.
  40. 40. Fry everything on medium heat for about five minutes.
  41. 41. Stir the vegetables occasionally while doing so.
  42. 42. Add the pasta to the boiling salted water.
  43. 43. Cook the pasta for about three minutes.
  44. 44. Cook the pasta al dente, meaning still firm to the bite.
  45. 45. Ladle about one cup of the pasta cooking water aside.
  46. 46. Drain the pasta into a colander.
  47. 47. Add some of the reserved pasta water to the vegetables in the pan.
  48. 48. Let the vegetables simmer further with it if you prefer a saucier consistency.
  49. 49. Add the coarsely chopped parsley to the vegetables.
  50. 50. Add the drained pasta to the vegetables in the pan.
  51. 51. Season the entire dish again with salt and pepper.
  52. 52. Mix everything well together.
  53. 53. Distribute the pasta onto the plates.
  54. 54. Serve the dish immediately.
  55. 55. Enjoy your meal!
  56. 56. Tip: If you want a saucier consistency, puree about 3 tablespoons of vegetables in a tall container and mix it into the pasta.

Nutrition per serving