Rotini with Caponata

Name: Rotini with Caponata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 (500 g) pkg Catelli® Classic Rotini; 1/4 (60 mL) cup Olive oil; 3 Small eggplants, diced (about 4 1/2 oz/125 g each); 1 Onion, diced; 1 Red pepper, diced; 1 Stalk celery, diced; 2 Cloves garlic, minced; 2 (30 mL) tbsp Finely chopped fresh thyme; 1/2 (2 mL) tsp Each salt and pepper; 2 Plum tomatoes, diced; 1/4 (60 mL) cup Chopped pitted green olives; 1/4 (60 mL) cup Raisins; 1/4 (60 mL) cup Capers; 1/4 (60 mL) cup Toasted pine nuts; 1/4 (60 mL) cup Balsamic vinegar; 1/4 (60 mL) cup Finely chopped fresh parsley; 1/2 (125 mL) cup grated Parmesan cheese

Caponata is originally from the Sicilian region of Italy. Pairing these colourful vegetables with rotini pasta makes for a great cold or hot meal.

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Prep time

20 minutes

Cook time

15 minutes

Servings

6 servings

Catelli Classic Rotini

Ingredients

6 servings

1 (500 g) pkgCatelli^® Classic Rotini

1/4 (60 mL) cupOlive oil

3Small eggplants, diced (about 4 1/2 oz/125 g each)

1Onion, diced

1Red pepper, diced

1Stalk celery, diced

2Cloves garlic, minced

2 (30 mL) tbspFinely chopped fresh thyme

1/2 (2 mL) tspEach salt and pepper

2Plum tomatoes, diced

1/4 (60 mL) cupChopped pitted green olives

1/4 (60 mL) cupRaisins

1/4 (60 mL) cupCapers

1/4 (60 mL) cupToasted pine nuts

1/4 (60 mL) cupBalsamic vinegar

1/4 (60 mL) cupFinely chopped fresh parsley

1/2 (125 mL) cupgrated Parmesan cheese

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook pasta according to package directions

Step 2

Meanwhile, heat oil in large skillet set over medium heat; cook, eggplants, onion, red pepper, celery, garlic, thyme, salt and pepper, stirring often, for 8 to 10 minutes or until eggplant is tender.

Step 3

Stir in tomatoes, olives, raisins, capers, pine nuts and vinegar; cook for 4 to 5 minutes or until heated through. Stir in parsley.

Step 4

Toss pasta with caponata until well coated. Serve with Parmesan.

Tip

Smaller eggplants have less seeds so they are less bitter. If using a large eggplant, chop it, toss with salt and let stand in colander for 15 to 20 minutes to draw out any moisture and lessen the bitterness.