Pasta Recipes Irresistible Caponata Pasta Love

If you love bold Mediterranean flavors, this dish deserves a place on your table. Pasta alla Caponata is inspired by the traditional Sicilian vegetable stew, known for its delicate balance of sweetness and acidity. Tender eggplant, peppers, celery, and tomatoes simmer together before being tossed with pasta and finished with sharp pecorino and fresh basil. It’s rustic, comforting, and layered with flavor. Among homemade Pasta recipes, this one feels both traditional and refreshingly vibrant.

Ingredients to make this Pasta Recipes

• 2 (12-ounce) eggplants, cut into small cubes

• 1 tablespoon kosher salt

• 8 ounces mezze rigatoni (or any short pasta)

• 1/4 cup extra-virgin olive oil

• 2 garlic cloves, lightly crushed

• 1/2 yellow onion, diced

• 1 large red bell pepper, diced

• 1 celery rib, diced

• 1 teaspoon salt, plus more if needed

• 2 tablespoons pine nuts

• A pinch of red pepper flakes

• 1 tablespoon capers, drained

• 1 tablespoon white sugar

• 2 tablespoons red wine vinegar

• 2 cups crushed tomatoes

• 8 fresh basil leaves, torn

• 1/2 cup grated pecorino cheese

Instructions

1. Prepare the Eggplant

Place the cubed eggplant in a colander and sprinkle with kosher salt. Let it sit for about 30 minutes. This step helps remove excess moisture and improves texture. Rinse quickly under cool water and pat completely dry.

2. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente. Before draining, scoop out about 1/2 cup of the cooking water and set it aside.

3. Sauté the Eggplant

Heat olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until it becomes tender and lightly golden, about 8–10 minutes. Transfer it to a plate.

4. Cook the Aromatics

In the same pan, add garlic, onion, bell pepper, and celery. Cook gently for about 5–7 minutes until softened and fragrant. Season with salt and a pinch of red pepper flakes.

5. Build the Sweet-and-Sour Base

Stir in the pine nuts and toast briefly. Add capers, sugar, and red wine vinegar. Let everything simmer for a minute or two so the vinegar reduces slightly and the flavors blend.

6. Simmer the Sauce

Pour in the crushed tomatoes and return the eggplant to the skillet. Lower the heat and let the mixture simmer uncovered for 10–15 minutes. The sauce should thicken and develop a rich, balanced flavor. Taste and adjust seasoning as needed.

7. Bring It Together

Add the drained pasta to the sauce and toss gently until fully coated. If the sauce feels too thick, stir in a splash of the reserved pasta water.

Remove from heat and fold in the torn basil leaves. Finish with a generous sprinkle of grated pecorino.

Serve warm and enjoy.

Time & Servings

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

• Serves: 4–6

Estimated Nutrition (Per Serving, based on 4 servings) about this Pasta Recipes

• Calories: approximately 520

• Protein: 16g

• Carbohydrates: 60g

• Fat: 25g

• Fiber: 9g

• Sodium: around 850mg

(Values are estimates and may vary.)

FAQ

Can I make this ahead of time?

Yes. The vegetable sauce can be prepared a day in advance and stored in the refrigerator. The flavors deepen beautifully overnight.

Is this dish vegetarian?

Yes, it’s completely vegetarian. To make it vegan, simply leave out the pecorino or replace it with a dairy-free alternative.

What pasta works best?

Short pasta shapes like rigatoni, penne, or fusilli work best because they hold onto the chunky sauce. That’s why this dish is a favorite among hearty Pasta recipes.

Why does caponata taste slightly sweet?

Traditional Sicilian caponata includes a sweet-and-sour balance from sugar and vinegar. It’s what makes this dish distinctive compared to many other Pasta recipes.

Source: www.allrecipes.com