Best Rigatoni With Classic Caponata Recipes

RIGATONI AND CAPONATA

Rigatoni and Caponata image

Eggplant is not something I use very often. I found this recipe and just had to give it a try. I am so glad I did! It is delicious! Although caponata usually calls for celery, this recipe uses zucchini instead.

Provided by Kathy W

Number Of Ingredients 14

Ingredients

SAUCE
1 - 1 1/2 c spicy tomato sauce i used my 5 spicy minute marinara sauce (see comments below for the link to it.)
1-2 Tbsp olive oil
1 medium onion, chopped
1-2 small zucchini, quartered lengthwise and sliced in about 1/2" pieces
1 small eggplant, about 1 pound (or use small japanese eggplants - 1 pound worth) cut into 3/4 inch cubes
2 Tbsp tomato paste
2 Tbsp warm water
1 Tbsp red wine vinegar
1 tsp sugar
1 Tbsp capers, rinsed and drained
salt and pepper, to taste
1 lb rigatoni pasta, cooked
2 Tbsp or so, toasted pine nuts or slivered almonds, optional

Steps:

1. Mix together the tomato paste and warm water and set aside.
2. Bring a large pot of salted water to a boil.
3. While getting the water started and rigatoni cooking, warm the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
4. Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
5. Stir in the tomato sauce. Then add the tomato paste, vinegar, sugar and salt and pepper. Stir in capers. Reduce heat to low and keep warm while the rigatoni cooks.
6. Cook rigatoni according to package directions. Drain, place in large serving bowl, add sauce and toss to combine. Garnish with the nuts, if desired.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g