Best 2 Caponata Pasta Recipes
Caponata pasta is a delicious and flavorful dish that combines the classic Sicilian dish of caponata with the versatility of pasta. This dish is packed with vibrant Mediterranean flavors, thanks to the sweet and tangy caponata, which is made with eggplant, celery, olives, capers, and pine nuts. The caponata is then combined with cooked pasta, creating a hearty and satisfying meal.
This article provides two variations of caponata pasta: a traditional version and a vegetarian version. The traditional version includes anchovies and tuna, while the vegetarian version omits these ingredients and adds in more vegetables. Both versions are easy to make and can be tailored to your own taste preferences. Whether you're a fan of classic Italian cuisine or simply looking for a new and exciting pasta dish, caponata pasta is sure to satisfy your cravings.
EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL
This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
- In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
- While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
- Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
- Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
- Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.
CAPONATA PASTA BAKE
this uses the crock-pot caponata I posted before. http://www.justapinch.com/recipe/joan-hunt/caponata-in-a-crock-pot/quick-easy-healthy-vegetarian-dip? This is a great use of leftovers the next day.
Provided by Joan Hunt
Categories Pasta
Time 20m
Number Of Ingredients 6
Steps:
- 1. Put a large pot of water on to boil pasta. while we are waiting on it to come to a boil. take leftover caponata and put it in a sauce pan. bring it to a low simmer and allow to simmer until pasta is cooked thru.
- 2. Drain the pasta and return it to the hot pot. Toss with the 1/2 cup grated rice topping. Add Hot caponata and mix well.
- 3. Transfer to a baking dish. Top with shredded vegan cheese, crushed red pepper, and parsley. place baking dish under the broiler to brown and bubble the cheese. serve immediately.
Tips:
- Use high-quality ingredients: Fresh, ripe vegetables and flavorful cheeses and meats will make a big difference in the final dish.
- Don't skimp on the olive oil: Olive oil is an essential ingredient in Caponata Pasta, so be sure to use a good quality oil. Extra-virgin olive oil is the best choice, as it has the most flavor.
- Cook the vegetables properly: The vegetables in Caponata Pasta should be cooked until they are tender but still have a little bit of bite. Overcooking the vegetables will make them mushy.
- Season the dish to taste: Caponata Pasta is a flavorful dish, so be sure to season it to taste. Salt, pepper, and garlic powder are all good options.
- Serve Caponata Pasta immediately: Caponata Pasta is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.
Conclusion:
Caponata Pasta is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of fresh vegetables, flavorful sauce, and tender pasta, Caponata Pasta is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Caponata Pasta a try. You won't be disappointed!
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