Steps to Prepare Perfect Roasted Feta Caponata Pasta
Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Roasted Feta Caponata Pasta. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Roasted Feta Caponata Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Feta Caponata Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Feta Caponata Pasta is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Feta Caponata Pasta estimated approx 1.5 hours.
To begin with this particular recipe, we must prepare a few components. You can have Roasted Feta Caponata Pasta using 15 ingredients and 5 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Get to make Roasted Feta Caponata Pasta:
- 1 large eggplant, peeled and cubed
- 1 large onion, diced
- 2 pints cherry tomatoes
- 10 cloves garlic, minced
- 10 oz cremini mushroom, chopped
- 1 Tbsp Italian seasoning
- 1 tsp ground fennel
- 1 tsp red chile flakes
- 1 tsp ground black pepper
- 2 Tbsp fish sauce
- 2 tsp kosher salt
- 4 Tbsp olive oil
- 8 oz block of feta in brine
- 1 lb dried mini rigatoni
- 2 oz grated parmesan
Steps to make Roasted Feta Caponata Pasta
- 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
- 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.
- 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.
- 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.
- 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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