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
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CAPONATA PASTA BAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 22
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
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.
CAPONATA PASTA BAKE
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.
CAPONATA PASTA SALAD
This is a cold pasta salad with lots of flavor and texure. A great recipe to use the left over garden vegie. Make your favorite or my caponata (Caponata ' Eggplant and Lots of Good Things! #102724) and add to pasta. HOW EASY!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix the ingredients together chill one hour.
- Serve.
Nutrition Facts : Calories 143, Fat 0.8, SaturatedFat 0.1, Carbohydrate 31.7, Fiber 5.5, Protein 3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love