Pasta alla Caponata - Oliviers & Co.

Pasta alla Caponata

September 19, 2017
Pasta alla Caponata

Caponata is a Tuscan eggplant dish consisting of a cooked vegetables and light oil.

Pasta alla Caponata


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.

If you prefer a faster solution, you also can directly use our delicious homemade Caponata Sauce.

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.


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