Dive into the heart of Sicilian cuisine with our authentic Sicilian Caponata Pasta, a harmonious blend of the island’s sun-kissed flavors and rich culinary traditions. This vegetarian delight combines caponata’s sweet and sour essence, featuring eggplants, capers, and a hint of vinegar, with perfectly cooked pasta that absorbs every note of the robust sauce. Infused with the aromatic presence of basil and the crunch of pine nuts, each forkful celebrates Sicily’s vibrant produce and its people’s love for hearty, flavorful meals. Ideal for those seeking a gourmet Italian experience at home, our Sicilian Caponata Pasta promises a journey through Sicily’s picturesque landscapes and storied past with every bite. Whether you’re a seasoned pasta lover or exploring Italian cuisine, this dish will leave you enchanted and craving more.
AuthorJulia ForesekCategoryItalian, Pasta & Noodles, VegetarianDifficultyBeginnerPrep the Eggplant: Place the cubed eggplant in a colander, sprinkle with 2 tablespoons of salt, and let it sit for about 30 minutes to draw out the bitterness. Rinse the eggplant and pat dry with paper towels.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Caponata Sauce: In the same skillet, add the remaining olive oil. Sauté the onion and garlic until translucent. Stir in the diced tomatoes, tomato paste, red wine vinegar, and sugar. Cook for about 10 minutes, until the sauce has thickened slightly.
Combine the Ingredients: Add the sautéed eggplant back to the skillet, along with the olives, capers, and raisins (if using). Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Finish the Dish: Toss the cooked pasta with the caponata sauce. Garnish with toasted pine nuts and fresh basil leaves before serving.
Ingredients
Directions
Prep the Eggplant: Place the cubed eggplant in a colander, sprinkle with 2 tablespoons of salt, and let it sit for about 30 minutes to draw out the bitterness. Rinse the eggplant and pat dry with paper towels.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Caponata Sauce: In the same skillet, add the remaining olive oil. Sauté the onion and garlic until translucent. Stir in the diced tomatoes, tomato paste, red wine vinegar, and sugar. Cook for about 10 minutes, until the sauce has thickened slightly.
Combine the Ingredients: Add the sautéed eggplant back to the skillet, along with the olives, capers, and raisins (if using). Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Finish the Dish: Toss the cooked pasta with the caponata sauce. Garnish with toasted pine nuts and fresh basil leaves before serving.
Notes
Perfect Wine Pairing
To match the sweet and sour complexity of the Sicilian Caponata Pasta, a Nero d’Avola wine from Sicily is an excellent choice. This native Sicilian red wine is known for its bold fruit flavors, balanced acidity, and hints of spice, which can stand up to the richness of the caponata while complementing its savory elements. Nero d’Avola’s robust profile and smooth tannins make it a harmonious match for the tangy capers and sweet-sour sauce of the caponata, enhancing the overall Mediterranean character of the dish.
