Pasta Caponata (vgn) Recipe
mafaldine pasta | pomodoro sauce | eggplant | garlic | red bell pepper | fresh oregano | olive | caper | pangrattato | torn basil
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Ingredients
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Pasta
Caponata Sauce
Pangrattato
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot of salted boiling water, add the mafaldine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
Making Caponata Sauce
- 2
Prepare the Vegetables
Dice the eggplant and red bell pepper into small cubes. Mince the garlic.
- 3
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced eggplant and red bell pepper to the skillet and cook for 5-7 minutes until softened.
- 4
Add Sauce and Seasoning
Stir in the pomodoro sauce, fresh oregano, olives, and capers. Allow the sauce to simmer for 10 minutes, stirring occasionally. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
Preparing Pangrattato
- 5
Combining and Serving
- 6
Combine Pasta and Sauce
Add the cooked mafaldine pasta to the skillet with the caponata sauce. Toss well to combine and heat through.
- 7
Serve
Serve the pasta caponata hot, topped with toasted pangrattato and fresh torn basil leaves.