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.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
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 |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1062 mg | 23% | |
*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.
