Rigatoni With Caponata
This vibrant and flavorful vegetarian pasta dish is a celebration of summer produce. Tender eggplant and zucchini are cooked in a spicy tomato sauce, creating a hearty and satisfying meal. Tossed with rigatoni pasta, this dish is perfect for a cozy dinner with loved ones.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 small zucchini, quartered lengthwise and sliced
- 1 small eggplant, about 1 lb., cut into 3/4-inch cubes
- 1 1/2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
- 2 Tbs. tomato paste, combined with 2 Tbs. warm water
- 1 Tbs. red wine vinegar
- 1 tsp. sugar
- 1 Tbs. capers, rinsed and drained (see note above)
- 2 Tbs. pine nuts, toasted
- Salt, to taste, plus 2 Tbs.
- Freshly ground pepper, to taste
- 1 lb. rigatoni
Instructions
- <b>Prepare the sauce </b>
- Bring a large pot of water to a boil.
- In a fry pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion and saut&#233; until translucent, about 4 minutes. Add the remaining oil, the zucchini and eggplant and cook, stirring occasionally, until the eggplant begins to soften, about 6 minutes. Add the tomato sauce, tomato paste, vinegar and sugar. Bring to a simmer over medium-high heat. Reduce the heat to medium and cook, uncovered, until the vegetables are tender, about 7 minutes. Stir in the capers and pine nuts, season with salt and pepper and set aside.
- <b>Cook the pasta</b>
- Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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