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Pasta alla Caponata


  • 1 package O&CO. Spaghetti or Tacconi
  • 4 tbsp. O&CO. grassy olive oil
  • 2 white onions, finely chopped
  • 2 red peppers, finely chopped
  • 2 medium eggplants, diced
  • 1 jar O&CO. Zucchini and Goat Cheese Delice
  • 2 garlic cloves, finely chopped
  • 12 cherry tomatoes, halved
  • 1 tsp. dried oregano
  • 1 tsp. chopped fresh rosemary
  • 2 tbsp. O&CO. Balsamic Vinegar of Modena
  • O&CO. Fleur de Sel
  • Black Pepper


  1. Simmer the onions, red peppers, eggplant and eggplant caviar in a large saucepan with 3 tablespoons olive oil over low heat. Add the garlic and cook for 2 minutes longer. Add the tomatoes, oregano, rosemary and balsamic vinegar. Cook for an additional 6 to 8 minutes. Season with salt and pepper, to taste.
  2. Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain. Mix the pasta with the sauce. Finish with a drizzle of olive oil and serve immediately.