Caponata Rigatoni with Burrata and Almonds
Ingredients
Units
- 1/4 cup olive oil, divided
- 1 680g eggplant, peeled and cut into 1” cubes
- 2 stalks of celery sliced thinly
- 1 300g zucchini, diced
- 1 yellow pepper, diced
- 1/2 large sweet onion, small diced
- 3 cloves garlic, minced
- 4 plum tomatoes, seeds removed, diced
- 3 tablespoons white wine vinegar
- 2 tablespoons white sugar
- 2 tablespoons capers
- 1/3 cup quartered large green olives
- 350g rigatoni
- 1/2 cup toasted slivered almond
- 1/2 cup finely chopped parsley
- 250g burrata
- Salt and Pepper
Instructions
- Place a large (14-inch) nonstick skillet over medium heat. Add half the olive oil. Once the olive oil is hot, add the eggplant. Cook, stirring occasionally for about 8 minutes. Until the eggplant is just starting to soften.
- Add the celery, zucchini, yellow pepper and onion. Season with salt and pepper. Add another tablespoon of olive oil and cook for another 10 minutes, stirring occasionally. Stir in the garlic and cook for another 2 minutes.
- Add the tomatoes, white wine vinegar and sugar. Cook for another 6 minutes until all the vegetables are tender. Stir in the capers, olives. Taste and season with more salt and pepper as needed. Turn the heat down to low.
- In the meantime, cook the rigatoni until al dente.
- Transfer the cooked rigatoni, along with some of the pasta water (about ⅓ cup) to the pan with the eggplant mixture. Add half the parsley. Toss everything together until well combined.
- Remove the burrata from the fridge and drain. Place the burrata in a bowl. Use your hands to remove the outer casing of the burrata. Pull the outer casing of the burrata into bite sized pieces and transfer them to a plate. You will be left with the creamy centre of the burrata in the bowl.
- Transfer the pasta to a large shallow serving bowl. Top with the bite sized pieces of the burrata casing. Dollop the creamy centre of the burrata on to the pasta as well. Scatter the almonds over the top along with the remaining parsley. Drizzle with olive oil and serve.
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