Rigatoni with caponata
Does freeze? Yes
Ingredients · Servings 4 s
- 1 medium eggplant, cut into large cubes
- 60 ml (1/4 cup) of olive oil
- 2 celery stalks, cut into large dice
- 1 red onion, roughly chopped
- 4 cloves of garlic, chopped
- 30 ml (2 tbsp) tomato paste
- 1 ml (1/4 tsp) of crushed chili flakes
- 5 Italian tomatoes, seeded and roughly chopped
- 50 g (1/4 cup) pitted and halved Kalamata olives
- 30 ml (2 tbsp) of raisins
- 30 ml (2 tbsp) of capers
- 340 g (3/4 lb) rigatoni
- 45 ml (3 tbsp) red wine vinegar
- Torn basil leaves, for serving
- Finely grated fresh Parmesan cheese, for serving
Method · 55 min
- In a saucepan over medium-high heat, brown the eggplant in 30 ml (2 tbsp) of oil for 5 minutes. Set aside on a plate.
- In the same saucepan, sauté the celery and onion in the remaining oil for 5 minutes. Season lightly with salt. Add the garlic, tomato paste, and chili pepper. Cook for 1 minute, stirring constantly. Return the eggplant to the saucepan. Add the tomatoes, olives, raisins, and capers. Stir to combine. Bring to a boil and simmer for 15 to 20 minutes, or until the vegetables are soft and the sauce has thickened. Season generously with pepper.
- Meanwhile, in a large pot of boiling salted water, cook the pasta al dente. Drain.
- Add the vinegar to the caponata and mix well. Adjust the seasoning. Add the pasta and stir to coat it well with the sauce.
- Divide the pasta among a large serving platter or individual bowls. Sprinkle with basil leaves and Parmesan cheese. Serve hot or warm.
In this recipe for rigatoni with caponata, the Italian cousin of ratatouille sets the tone. Eggplant, tomatoes, celery, and garlic are generously featured in this stew. Olives and capers add a tangy touch that pairs beautifully with the sweetness of the raisins. This sweet and sour version of the Provençal classic is served warm for an unparalleled treat on the patio.
Published in RICARDO Magazine Volume 21, number 6.
