Cold pasta with vegetable caponata

Cold pasta with vegetable caponata is a summery, fresh, and colorful dish that combines the lightness of cold pasta with the intense flavors of Sicilian caponata, rich in eggplants, tomatoes, capers, and olives. Here’s how to prepare this delicious dish.

Ingredients

• 320 g of short pasta (penne, fusilli, farfalle)
• 2 medium eggplants
• 2 stalks of celery
• 1 red onion
• 300 g of cherry tomatoes
• 1 red bell pepper
• 2 tablespoons of salted capers (rinsed and desalted)
• A handful of pitted green or black olives
• 2 tablespoons of red or white wine vinegar
• Fresh basil (a handful)
• Extra virgin olive oil (as needed)
• Salt and pepper (as needed)
• Sugar (a pinch, optional to balance the acidity of the vinegar)
• Pine nuts (optional, to add crunchiness)

Preparation

1. Start by washing and cutting the eggplants into cubes. Place them in a colander, sprinkle with salt and let them rest for about 30 minutes to remove the bitterness.
2. Meanwhile, cut the celery into pieces of about one centimeter and thinly slice the onion. Also cut the cherry tomatoes into quarters and the bell pepper into strips or cubes.
3. Rinse the eggplants to remove the excess salt and dry them.
4. In a large pan, heat some oil and add the onion, sautéing until it becomes translucent.
5. Add the eggplants and bell pepper and cook over medium heat for about 10 minutes.
6. Add the celery, cherry tomatoes, capers, and olives. Cook everything for a few more minutes.
7. Deglaze with the vinegar, add a pinch of sugar if necessary and let it evaporate.
8. Cook the caponata until the vegetables are soft but still have some consistency, then turn off the heat and let it cool down.
9. Boil a pot of salted water and cook the pasta until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
10. Combine the pasta with the vegetables, add the hand-torn fresh basil and mix well.
11. Dress with extra virgin olive oil, salt and pepper to taste and let it rest in the fridge for at least one hour before serving.
12. Before serving you can add toasted pine nuts for some crunch and added flavor.

Curiosity

Caponata is a typical Sicilian dish that can be enjoyed both hot and cold. It’s a very versatile side that pairs well with meat or fish dishes, or can be served as a main dish alongside some good pasta. Cold pasta with vegetable caponata is a reinterpretation that celebrates the flavors of Sicily in a key perfect for the warmer months.