Pasta Caponati

Indulge in the vibrant flavors of southern Italy with Pasta Caponati, a delicious vegetarian pasta dish that combines hearty eggplant, sweet cherry tomatoes, and tangy capers in a rich, garlicky olive oil sauce. This recipe artfully balances savory and bold ingredients, including briny green olives and a hint of red chili flakes for a subtle kick. Tossed with al dente pasta like penne or rigatoni, each bite is coated in a luscious, silky sauce enhanced by a splash of reserved pasta water. Finished with fresh parsley and an optional sprinkling of Parmesan cheese, this 45-minute meal is perfect for a weeknight dinner or an effortless yet impressive dinner party centerpiece. Easy to prepare and bursting with Mediterranean charm, Pasta Caponati is a flavorful celebration of simple, wholesome ingredients.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams pasta (penne or rigatoni)
• 2 medium eggplant
• 4 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 250 grams cherry tomatoes, halved
• 100 grams pitted green olives, sliced
• 2 tablespoons capers, rinsed
• 0.5 teaspoons red chili flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 50 grams Parmesan cheese, grated (optional, for serving)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.

Step 2

While the pasta cooks, prepare the eggplants by cutting them into bite-sized cubes. Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.

Step 3

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. Remove the eggplant from the skillet and set aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 5

Add the cherry tomatoes and cook for 5 minutes, gently pressing them with a spoon to release their juices.

Step 6

Return the eggplant to the skillet along with the sliced olives, capers, and red chili flakes (if using). Mix everything together and cook for another 5 minutes. Season with salt and black pepper to taste.

Step 7

Toss the cooked pasta with the eggplant mixture, adding a splash of the reserved pasta water to create a silky sauce. Mix until well coated.

Step 8

Garnish with fresh parsley and serve immediately. Optionally, sprinkle with grated Parmesan cheese for added flavor.

Nutrition Facts

Serving size	(1813.1g)

Amount per serving	% Daily Value*
Calories	1801.0

Total Fat 90.9g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 30mg	0%
Sodium 6443.6mg	0%
Total Carbohydrate 205.9g	0%
Dietary Fiber 44.8g	0%
Total Sugars 45.9g
Protein 57.0g	0%

Vitamin D 20IU	0%
Calcium 813.3mg	0%
Iron 9.1mg	0%
Potassium 3212.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 12.2%

Carbs: 44.0%