Name: Rigatoni with Caponata
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: medium eggplant, cut into large dice; 1/4 cup (60 ml) olive oil; 2 celery stalks, cut into large dice; 1 red onion, cut into large dice; 4 garlic cloves, chopped; 2 tbsp (30 ml) tomato paste; 1/4 tsp red pepper flakes; 5 plum tomatoes, seeded and cut into large dice; 1/4 cup (45 g) pitted kalamata olives, halved; 2 tbsp raisins; 2 tbsp capers; 3/4 lb (340 g) rigatoni; 3 tbsp (45 ml) red wine vinegar; Basil leaves, torn, for serving; Fresh Parmesan cheese, finely grated, for serving

Preparation

- In a pot over medium-high heat, brown the eggplant in 2 tbsp (30 ml) of the oil for 5 minutes. Set aside on a plate.
- In the same pot, soften the celery and onion in the remaining oil for 5 minutes. Season lightly with salt. Add the garlic, tomato paste and red pepper flakes. Cook for 1 minute while stirring. Return the eggplant to the pot. Add the tomatoes, olives, raisins and capers. Mix well. Bring to a boil. Simmer for 15 to 20 minutes or until the vegetables have broken down and the sauce has thickened. Season generously with pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
- Add the vinegar to the caponata and mix well. Adjust the seasoning. Add the pasta and mix well to coat in the sauce.
- Serve the pasta in a large serving dish or in shallow bowls. Sprinkle with basil leaves and Parmesan. Serve hot or at room temperature.

Rigatoni with Caponata

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid