Photo: Caponata Pasta Bake Recipe
Ingredients
- 1 1/2 quarts prepared caponata, (recipe follows, halved)
- 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
- 1 1/2 cups shredded provolone (available on dairy aisle of market)
- 1/2 teaspoon crushed red pepper flakes
- Chopped parsley, garnish
- Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper
Directions
Preheat broiler to high.
Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
Transfer pasta and vegetables to a (9 by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
Place baking dish under broiler to brown and bubble cheese. Serve immediately.
If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
Caponata:
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 4 cloves garlic, chopped
- 1/2 to 3/4 teaspoon crushed red pepper flakes
- 1 red bell pepper, seeded and diced
- 1 cubanelle Italian long green pepper, seeded and diced
- 1 large sweet onion, peeled and chopped
- 2 ribs celery, chopped
- 1/2 cup large green olives, pitted and chopped
- 1/2 cup black kalamata olives, pitted and chopped
- 1 (3-ounce) jar capers, drained
- 1/2 cups golden raisins, a couple of handfuls
- 1 medium firm eggplant, diced
- Salt
- 1 (32-ounce) can diced tomatoes
- 1 (14-ounce) can crushed tomatoes
- 1 handful flat-leaf parsley, chopped
Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By gdwyer_5631119
Remsenburg, NY
on January 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I watched Rachel cook this and thought it would be great for my vegetarian friends. I was half right, as it was great for my meat-eating friends, too. The combination is just so tasty. The second time I prepared it I sprinkled some bread crumbs on top with the cheese. The combination of ingredients just works so well - the only annoyance was not being able to get pitted olives!
By ikukomasticola_...
Dublin, OH
on June 03, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Kalamata and green olives are nice additions that keep the dish from tasting bland.
By sonnec1_5594192
sheboygan, WI
on April 12, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very good very easy to make
Read all 10 reviews