End of Summer Caponata Pasta
The end of summer is upon us and that means vegetables from the garden are flourishing. There are so many ways to utilize the fresh ingredients; the possibilities are really endless.
This pasta salad features all of the best – eggplant, zucchini, tomatoes, squash, peppers and herbs. The pasta has a full depth of flavor; with the olives and capers giving a nice brininess. Whether you’re out camping, enjoying the outdoors or on a picnic with the Picnic + culinary kit, the pasta is perfect for taking on the go as it can be served warm or cold. The versatility of the T-Duo Peeler is also great for topping off the pasta with a hard cheese like Parmesan.
- 1 medium eggplant
- 1 medium summer squash
- 1 small red onion
- 2 bell peppers
- 4 cloves garlic
- 1/2 cup Castelvetrano olives
- 1/2 cup Kalamata olives
- 2 Tbsp Capers
- 1/2 tsp chili flakes (or 1 small fresh chili minced)
- 2 large heirloom tomatoes, peeled and diced
- 4 Tbsp olive oil, divided
- 3/4 tsp sea salt
- 1 Tbsp tomato paste
- 1 tsp anchovy paste
- 1/3 cup dry white wine
- 1 ½ cups salted pasta water
- 12 ounces dried rigatoni pasta
- Fresh Lemon
- Chopped fresh basil leaves
- Shaved hard cheese (for garnish)
Bring a large pot of salted water to a boil and preheat the oven to 400 degrees. Cook pasta until al dente and remove. Coat with oil to avoid sticking and set aside.
Chop eggplant, summer squash and bell peppers into 1/2-inch cubes and place in a large bowl Add olive oil and salt and mix to combine. Lay onto a sheet tray and place into the preheated oven to roast. Roast for about 15-20 minutes, or until softened and brown.
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until caramelized (about 5 minutes.)
Reduce the heat to medium and add the tomato and anchovy paste. Stir to combine and sauté until fully combined. Raise the heat to high and deglaze with dry white wine for 5 minutes.
Add the cooked pasta and stir to combine. Remove roasted vegetables from sheet tray and combine with pasta. Add the chopped tomatoes and pasta water and bring to a simmer. Cook together for 10-15 minutes.
Continue to simmer, stirring frequently, until well combined. Then, add olives, capers and a handful of fresh chopped basil and salt to taste.
Remove from the heat and stir in a fresh squeeze of lemon. Garnish with more basil and shaved hard cheese of choice. Enjoy!
Picnic+ Cutlery Set
Recipe courtesy of Chef Mike
, a private chef based in Chicago, Illinois, and the Opinel Culinary Ambassador
. Along with seasonally focused recipes, Chef Mike will spend the next few months offering up tips and tricks for cooking at home and outside with Opinel. See more recipes from Chef Mike here