Caponata Pasta Salad
Sicilian flavors lend themselves to this easy-to-make dish. Serve warm or cold for a quick summer meal.
Caponata Pasta Salad
Total Time 30 minutes
Servings 4 servings
Calories 270 kcal
Ingredients
- 4 oz. gemelli pasta
- 1 tbsp. olive oil
- 1 small eggplant chopped (2 cups)
- 1 small red onion chopped
- 1 yellow pepper chopped
- 2 cloves garlic minced
- 1/4 tsp each salt and pepper
- 1/4 cup raisins
- 2 tbsp. chopped green olives
- 2 cups halved grape tomatoes
- 3 tbsp. red wine vinegar
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh basil
- 2 tbsp. toasted pine nuts
Instructions
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Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside.
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Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.
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Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine.
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Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.
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Tip: Top with sliced fresh mozzarella cheese for a decadent addition.
Recipe Notes
Top with sliced fresh mozzarella cheese for a decadent addition.
A SharethePasta.org original recipe.
