PASTA ALLA CAPONATA

Pasta with vegetables and a sprig of basil on a white plate on a red napkin
Course: Entree
Cuisine: Italian
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4
Calories515 kcal
INGREDIENTS
  • 1 medium eggplant peeled grilled, small dice
  • 1 small zucchini sliced long way grilled , small dice
  • ½ cup assorted pitted olives small dice
  • 1 medium tomato small dice
  • 1 tablespoon chopped basil
  • ¼ cup vinegar
  • 1 tbsp sugar
  •  tsp crushed red pepper flakes
  • ½ tsp sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound linguine or spaghetti
  • Extra virgin olive oil to toss pasta
  • 2 tablespoons Freshly grated Romano cheese to finish the dish
 
INSTRUCTIONS
  1. Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
  2. Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
  3. Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.
  4. Cook pasta al dente, according to instructions on the box
  5. Toss cooked pasta with extra virgin olive oil, top with caponata and freshly grated romano cheese.