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Basil Garlic Fettuccine with Caponata

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Adapted from Lucky Peach Presents Power Vegetables. 

Total Time: 1 hour, 10 minutes, Prep Time: 15 minutes, Cook Time: 55 minutes

Serving Size: 
2-3
Ingredients: 

1/2 lb. Pappardelle’s Basil Garlic Fettuccine
3/4 cup Bella Sol California EVOO, divided
1 1/2 lb. eggplant, cut into 1” cubes
1 cup onion, finely chopped
1 cup tomato sauce
1/4 cup green olives, pitted & roughly chopped
1/8 cup capers, roughly chopped
1/2 cup celery, sliced crosswise into pieces
2 anchovy filets, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Salt & pepper, to taste

    Instructions: 

    1. Heat a large pot over medium heat, then coat with 3 tbsp. EVOO. Add 1/3 of eggplant and cook, stirring constantly, until browned on all sides, about 8 minutes. Transfer to a side dish. Add 3 more tbsp. EVOO each time and repeat cooking process for the remaining two eggplant batches.
    2. Warm 3 tbsp. EVOO in the same pot. Add onion and season with salt & pepper. Cook until the onions are translucent, about 4 minutes. Add tomato sauce, olives, capers, celery, and anchovies. Bring to a simmer, then return eggplant to the pot and add vinegar and sugar. Gently stir mixture and let simmer, uncovered, for 30 minutes. Season with salt & pepper.
    3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta. 
    4. Toss pasta with caponata vegetables until well mixed. Serve immediately & enjoy!

    From This Recipe

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