Best Caponata Pasta Bake Recipes

Caponata Pasta Bake image

Provided by Rachael Ray : Food Network

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 22

1 1/2 quarts prepared caponata, (recipe follows, halved)
1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
1 1/2 cups shredded provolone (available on dairy aisle of market)
1/2 teaspoon crushed red pepper flakes
Chopped parsley, garnish
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup black kalamata olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cups golden raisins, a couple of handfuls
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped

Steps:

Preheat broiler to high.
Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
Transfer pasta and vegetables to a (9 by 13-inch) flameproof baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
Place baking dish under broiler to brown and bubble cheese. Serve immediately.
If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

Caponata Pasta Bake image

Provided by Joan Hunt

Categories Pasta

Time 20m

Number Of Ingredients 6

1 1/2 qt prepared caponata
1/2 lb penne pasta, cooked al dente
1 1/2 c vegan provalone cheese (your favorite brand)
1/2 c grated rice topping(parmasan replacement)
1/2 tsp red pepper flakes
chopped flat leaf parsley for garnish

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.

CAPONATA PASTA BAKE image

Yield 5 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
½ to ¾ teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
½ cup large green olives, pitted and chopped
½ cup black kalamata olives, pitted and chopped
1 (3 ounce) jar capers, drained
½ cups golden raisins
1 medium firm eggplant, diced
Salt
1 ( 32 ounce) can diced tomatoes
1 ( 14 ounce) can crushed tomatoes
¼ cup parsley flakes

Steps:

Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables ( peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit. Stir in olives, capers and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, and parsley to the pot and stir caponata well to combine. Cover pot and cook caponata 25 to 30 minutes, until vegetables are tender. Remove pan from heat. Add drained pasta to caponata, stir to combine. Transfer pasta caponata to a ( 9x13 inch) baking dish. Top with shredded provolone and place baking dish under broiler to brown and bubble cheese.