Roasted Feta Caponata Pasta
A savory dish that comes together in a single pot (besides boiling pasta). As the eggplant roasts it breaks down to yield a creamy sauce that once mixed with the roasted feta and cherry tomatoes becomes incredibly savory and satisfying for a simple weeknight meal. Ive found that mini rigatoni make the best shape for this thick sauce to cling to.
Roasted Feta Caponata Pasta
A savory dish that comes together in a single pot (besides boiling pasta). As the eggplant roasts it breaks down to yield a creamy sauce that once mixed with the roasted feta and cherry tomatoes becomes incredibly savory and satisfying for a simple weeknight meal. Ive found that mini rigatoni make the best shape for this thick sauce to cling to.
Cooking Instructions
- 1
In a large roasting dish or Dutch oven add the eggplant, onion, garlic, and tomatoes. Drizzle the oil over, add the seasoning and fish sauce, and mix
- 2
Make a well in the center and add the block of feta. Drizzle with a little extra olive oil and black pepper and then place in a preheated 425°F oven for 1 hour.
- 3
Remove the pasta from the oven and add the parmesan. Mix the cheese into the vegetables including the feta. The eggplant should break apart and turn creamy as the feta breaks up. Cover and store the sauce in the turned off but still hot oven while the pasta cooks.
- 4
Boil the pasta in salted water, and when the pasta is al dente reserve 1 cup of the pasta water and then drain the remaining pasta.
- 5
Immediately add 1/2 the reserved pasta water and the drained pasta. Mix well to incorporate. Use the remaining water to adjust the sauces consistency. Plate and enjoy immediately
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