How To Make Caponata Pasta
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 ounces of pasta
- 1 medium eggplant, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes
- 1/4 cup of kalamata olives, sliced
- 2 tablespoons of capers
- 2 tablespoons of red wine vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook until lightly golden, about 5 minutes.
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Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
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Stir in the diced tomatoes, olives, capers, red wine vinegar, and dried oregano. Season with salt and pepper.
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Simmer the mixture for about 15-20 minutes, until the flavors are well combined and the sauce has thickened slightly.
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Add the cooked pasta to the skillet and toss to coat it evenly with the caponata sauce.
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Serve the Caponata Pasta hot, garnished with fresh basil leaves.
Nutrition
- Calories : 432kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 684mg
- Total Carbohydrates : 76g
- Dietary Fiber : 10g
- Sugar : 10g
- Protein : 10g
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