Simple Way to Make Ultimate Roasted Feta Caponata Pasta

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Favorite Roasted Feta Caponata Pasta. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look 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 get started with this recipe, we have to first prepare a few components. You can have Roasted Feta Caponata Pasta using 15 ingredients and 5 steps. Here is how you can achieve it.

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 Make ready to make Roasted Feta Caponata Pasta:

1. 1 large eggplant, peeled and cubed
2. 1 large onion, diced
3. 2 pints cherry tomatoes
4. 10 cloves garlic, minced
5. 10 oz cremini mushroom, chopped
6. 1 Tbsp Italian seasoning
7. 1 tsp ground fennel
8. 1 tsp red chile flakes
9. 1 tsp ground black pepper
10. 2 Tbsp fish sauce
11. 2 tsp kosher salt
12. 4 Tbsp olive oil
13. 8 oz block of feta in brine
14. 1 lb dried mini rigatoni
15. 2 oz grated parmesan

Steps to make to make Roasted Feta Caponata Pasta

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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So that's going to wrap it up for this special food Steps to Prepare Speedy Roasted Feta Caponata Pasta. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!