Pasta alla Caponata
Ingredients
The caponata
-
1
medium
eggplant, peeled and grilled, small dice
-
1
small
zucchini, sliced long way and grilled, small dice
-
½
cup
assorted pitted olives, small dice
-
1
medium
tomato, small dice
-
1
tablespoon
chopped basil
-
¼
cup
vinegar
-
1
tablespoon
sugar
-
⅛
teaspoon
crushed red pepper flakes
-
½
teaspoon
sea salt
-
1
tablespoon
extra virgin olive oil
The pasta
-
1
pound
linguine or spaghetti
-
2
tablespoons
freshly grated Romano cheese
-
to taste
tablespoon
extra virgin olive oil (to toss pasta)
Instructions
- 1. Coat the eggplant and zucchini in olive oil, season with sea salt and pepper, and grill or roast until barely cooked. Allow to cool before dicing.
- 2. Dice the eggplant, zucchini, tomatoes, and olives.
- 3. Mix all the ingredients (except pasta and cheese) in a bowl and toss until well mixed. Set aside at room temperature or refrigerate if not using immediately.
- 4. Cook the pasta al dente according to the package instructions.
- 5. Toss the cooked pasta with extra virgin olive oil, top with the caponata, and finish with freshly grated Romano cheese.
Nutrition Facts (estimated)
Servings
4
Calories
515
Total fat
6g
Total carbohydrates
87g
Total protein
18g
Sodium
44mg
Cholesterol
2mg
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