Pasta alla Caponata

I  make no secret of the fact that I do love pasta!  Through all of my years as a chef my specialties have always been Italian Style Dishes, many containing pasta as an integral part of the dish.

But with all of the world dishes I’ve created and served, its always the simplest dishes that make me the happiest.  Pasta tossed with freshly made marinara, grilled vegetables or simply tossed in pesto make for a light, yet delicious meal.

Pasta Caponata 3

With all the fresh vegetables in the market, I decided to make one of Lisa’s favorite bruschetta toppings and toss it with pasta instead.   We couldn’t have asked for a fresher, tastier meal!  The grilled veggies made a flavorful caponata that was the perfect complement to an al dente  linguine that had been tossed in extra virgin olive oil.  Add a little freshly grated Pecorino Romano and you have one delicious plate of pasta.

Pasta-Caponata

5.0 from 3 reviews

Pasta alla Caponata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2
Ingredients
  • 1 medium eggplant peeled, grilled, small dice
  • 1 small zucchini sliced long way, grilled , small dice
  • ½ cup of assorted pitted olives, small dice
  • 1 medium tomato, small dice
  • 1 tablespoon chopped basil
  • ¼ cup vinegar
  • 1 tbsp sugar
  • ⅛ tsp crushed red pepper flakes
  • ½ tsp sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound linguine or spaghetti
  • Extra virgin olive oil to toss pasta
  • 2 tablespoons Freshly grated Romano cheese to finish the dish
Instructions
  1. Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
  2. Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
  3. Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.
  4. Cook pasta al dente, according to instructions on the box
  5. Toss cooked pasta with extra virgin olive oil, top with caponata and freshly grated romano cheese.

 

Now all you need to complete your meal is a tossed salad , a loaf of crusty bread, and either a bottle of sparkling water or a nice light wine and you’ll have a restaurant style meal at a fraction of the cost and what could be better than that!

Comments

  1. I love caponata, perfect pasta dish!

  2. I’m definately trying this out tonyt. Will tell yu how it went

  3. Chef that looks amazing!! Such a lovely and simple pasta!

  4. Pasta is definitely one of my favorite meals and your dish here looks incredible! Great job Chef Dennis!

  5. Oh how delicious! Must try this one. Even if it isn’t summer, I can have this alla caponata all year long. Thanks for sharing, Chef Dennis. Happy fall season!

  6. You know me, I love pasta too Chef! And I adore aubergines with pasta… so delicious. Love this dish very much.

  7. Looks delicious Dennis! Pasta with Marinara and seasonal veggies are so good!

  8. I love pasta too. It’s great with caponata…delish!

  9. Caponata is one of my favorite ways to enjoy all the fresh summer produce. I’ve never tried it on pasta – what a great idea!

  10. Dinner time is approaching here and I was just going to cook some pasta. Great timing chef! ;)

  11. Your pasta stirs up fond remembrances of visiting my mother in Boston. At Faneuil Market many from the North End would display their dishes and desserts. But I daresay many have not been as lovely and light as the pictured creation from Chef Dennis =)

Speak Your Mind

*

Rate this recipe: