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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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Rotini Caponata Recipe
Prep time
icon-clock-120 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-16
Rotini with Caponata
Catelli Classic Rotini

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.