Pasta Caponati
Indulge in the vibrant flavors of southern Italy with Pasta Caponati, a delicious vegetarian pasta dish that combines hearty eggplant, sweet cherry tomatoes, and tangy capers in a rich, garlicky olive oil sauce. This recipe artfully balances savory and bold ingredients, including briny green olives and a hint of red chili flakes for a subtle kick. Tossed with al dente pasta like penne or rigatoni, each bite is coated in a luscious, silky sauce enhanced by a splash of reserved pasta water. Finished with fresh parsley and an optional sprinkling of Parmesan cheese, this 45-minute meal is perfect for a weeknight dinner or an effortless yet impressive dinner party centerpiece. Easy to prepare and bursting with Mediterranean charm, Pasta Caponati is a flavorful celebration of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 400 grams pasta (penne or rigatoni)
- 2 medium eggplant
- 4 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 250 grams cherry tomatoes, halved
- 100 grams pitted green olives, sliced
- 2 tablespoons capers, rinsed
- 0.5 teaspoons red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 50 grams Parmesan cheese, grated (optional, for serving)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.
While the pasta cooks, prepare the eggplants by cutting them into bite-sized cubes. Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. Remove the eggplant from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes and cook for 5 minutes, gently pressing them with a spoon to release their juices.
Return the eggplant to the skillet along with the sliced olives, capers, and red chili flakes (if using). Mix everything together and cook for another 5 minutes. Season with salt and black pepper to taste.
Toss the cooked pasta with the eggplant mixture, adding a splash of the reserved pasta water to create a silky sauce. Mix until well coated.
Garnish with fresh parsley and serve immediately. Optionally, sprinkle with grated Parmesan cheese for added flavor.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6444 mg | 280% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 45.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 813 mg | 63% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3213 mg | 68% | |
*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.
