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

Rotini with Caponata

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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Ingredients

1 pkg (500 g) Catelli® Classic Rotini
1/4 cup (60 mL) 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 tbsp (30 mL) Finely chopped fresh thyme
1/2 tsp (2 mL) Each salt and pepper
2 Plum tomatoes, diced
1/4 cup (60 mL) Chopped pitted green olives
1/4 cup (60 mL) Raisins
1/4 cup (60 mL) Capers
1/4 cup (60 mL) Toasted pine nuts
1/4 cup (60 mL) Balsamic vinegar
1/4 cup (60 mL) Finely chopped fresh parsley
1/2 cup (125 mL) Grated Parmesan cheese

Cooking Steps

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.

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Rotini with Caponata

Ingredients

Cooking Steps

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