Recipe of Perfect Roasted Feta Caponata Pasta

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Make Quick Roasted Feta Caponata Pasta. One of my favorites food recipes. For mine, I'm gonna make it a 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 get started with this recipe, we have to prepare a few components. You can have Roasted Feta Caponata Pasta using 15 ingredients and 5 steps. Here is how you can achieve 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 Take 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 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

While this is certainly not the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The hope is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for the own family without having to complete too horribly much heavy cooking from the practice.

So that's going to wrap it up with this exceptional food Recipe of Award-winning Roasted Feta Caponata Pasta. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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