Caponata Spaghetti With Ricotta Salata Recipes

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EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL



Eggplant Caponata Pasta With Ricotta and Basil image

This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/3 cup raisins, preferably yellow
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons olive oil, plus more if desired
2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes
12 ounces orecchiette (or other shaped pasta)
1/3 cup finely chopped shallot (about 1 small shallot)
1/4 cup pine nuts
3 tablespoons drained brined capers
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes
1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
2 tablespoons red wine vinegar
1 cup fresh ricotta or burrata (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
  • In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
  • While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
  • Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
  • Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
  • Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

CAPONATA SPAGHETTI WITH RICOTTA SALATA RECIPE



Caponata Spaghetti with Ricotta Salata Recipe image

Provided by á-2304

Number Of Ingredients 14

Salt
Pepper
1 pound spaghetti
1/4 cup EVOO
1 eggplant, chopped into small pieces
1 red onion, quartered lengthwise and thinly sliced
1 cubanelle pepper, halved lengthwise, seeded and sliced
2 ribs celery, chopped
4 garlic cloves, finely chopped
1/2 tsp. crushed red pepper
15 ounce can tomato sauce
1/4 cup finely chopped parsley
8 ounces ricotta salata cheese, crumbled
1/2 cup shredded basil

Steps:

  • Cook spaghetti. Drain; reserving a ladleful of the pasta cooking water. Return the pasta to the pot. While the pasta is working, in a large, deep skillet, heat the EVOO over medium-high heat. Add the eggplant, onion, cubanelle pepper, celery, garlic and crushed red pepper; season wtih salt and pepper and stir well. Cover the pan and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in the tomato sauce and parsley and simmer over low heat until the pasta is ready. Add the sauce to the pasta and toss, adding the reserved pasta cooking water as necessary to make a nice consistency. Toss well. Top with ricotta salata and basil.

CAPONATA PASTA BAKE



Caponata Pasta Bake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 22

1 1/2 quarts prepared caponata, (recipe follows, halved)
1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
1 1/2 cups shredded provolone (available on dairy aisle of market)
1/2 teaspoon crushed red pepper flakes
Chopped parsley, garnish
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup black kalamata olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cups golden raisins, a couple of handfuls
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped

Steps:

  • Preheat broiler to high.
  • Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
  • Transfer pasta and vegetables to a (9 by 13-inch) flameproof baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
  • Place baking dish under broiler to brown and bubble cheese. Serve immediately.
  • If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
  • Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
  • Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA



Grilled Eggplant Caponata Bruschetta with Ricotta Salata image

Provided by Bobby Flay

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

4 plum tomatoes, halved lengthwise
2 medium globe eggplants, cut into 3/4-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup Sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tablespoons capers, drained
1 tablespoon granulated sugar
Pinch red chile flakes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf Italian bread, sliced into 1/2-inch-thick slices
8 ounces ricotta salata, crumbled

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
  • Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
  • Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

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