Caponata Pasta Salad
Elevate your pasta salad game with this vibrant Caponata Pasta Salad, a Mediterranean-inspired masterpiece bursting with bold flavors and wholesome ingredients. Perfectly al dente penne is tossed with tender sautéed eggplant, sweet cherry tomatoes, briny green olives, and capers, all enveloped in an aromatic red wine vinegar and garlic-infused olive oil dressing. Fresh basil adds a fragrant touch, while optional red pepper flakes provide a gentle kick of heat. Served chilled or at room temperature, this dish is an ideal option for picnics, potlucks, or light lunches. Easy to prepare and loaded with irresistible textures, this recipe brings the classic Sicilian caponata flavor to your table in pasta salad form.
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Recipe Information
Ingredients
- 400 g Penne pasta
- 2 medium Eggplant
- 6 tbsp Extra virgin olive oil
- 1 medium Red onion
- 3 Garlic cloves
- 300 g Grape or cherry tomatoes
- 100 g Green olives (pitted and sliced)
- 2 tbsp Capers (rinsed and drained)
- 3 tbsp Red wine vinegar
- 10 Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
While the pasta cooks, dice the eggplants into 1.5-cm cubes. Sprinkle them lightly with salt and let them sit in a colander for 15 minutes to draw out excess moisture.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Pat the eggplant dry with paper towels and add it to the skillet. Sauté for 6-8 minutes, stirring occasionally, until golden and tender. Remove from the skillet and set aside.
Add the remaining 2 tablespoons of olive oil to the same skillet. Finely chop the red onion and garlic cloves, then add them to the pan. Sauté for 3-4 minutes until softened and fragrant.
Halve the grape or cherry tomatoes and add them to the skillet. Stir in the sliced green olives and capers, and sauté for another 5 minutes until the tomatoes begin to soften.
Return the eggplant to the skillet, then stir in the red wine vinegar. Cook for an additional 2 minutes to allow the flavors to meld. Season with salt, black pepper, and crushed red pepper flakes (if using). Remove from heat and let the mixture cool to room temperature.
In a large mixing bowl, combine the cooked pasta with the caponata mixture. Gently toss to coat evenly.
Tear the basil leaves into small pieces and mix them into the salad just before serving.
Serve chilled or at room temperature. Enjoy your flavorful Caponata Pasta Salad!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
