Best 2 Caponata Pasta Recipes

Caponata pasta is a classic Sicilian dish that combines the sweet and tangy flavors of caponata with the hearty texture of pasta. This dish is a great way to use up leftover caponata, or it can be made fresh for a quick and easy meal. There are many different ways to make caponata pasta, so feel free to experiment with different ingredients and flavors to find a recipe that you love.

Let's cook with our recipes!

EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL

Eggplant Caponata Pasta With Ricotta and Basil image

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

Ingredients

Kosher salt and black pepper
1/3 cup raisins, preferably yellow
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons olive oil, plus more if desired
2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes
12 ounces orecchiette (or other shaped pasta)
1/3 cup finely chopped shallot (about 1 small shallot)
1/4 cup pine nuts
3 tablespoons drained brined capers
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes
1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
2 tablespoons red wine vinegar
1 cup fresh ricotta or burrata (about 8 ounces)

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

Caponata Pasta Bake image

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

Ingredients

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.

Tips:

Use high-quality ingredients. Fresh, ripe vegetables, a good quality olive oil, and a flavorful vinegar are all essential for making a great caponata pasta.
Don't overcrowd the pan. When cooking the vegetables, make sure to give them plenty of space so that they can brown evenly.
Cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be mushy.
Use a flavorful vinegar. A good quality balsamic vinegar or red wine vinegar will add a nice depth of flavor to the caponata.
Let the caponata cool slightly before serving. This will allow the flavors to meld together.

Conclusion:

Caponata pasta is a delicious and versatile dish that can be served as an appetizer, a main course, or a side dish. It's also a great way to use up leftover vegetables. With its sweet, tangy, and savory flavors, caponata pasta is sure to please everyone at the table.