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Rigatoni with Caponata

See full recipe on: Williams-Sonoma



Ingredients

2 tbs. olive oil
1 yellow onion, chopped
1 small zucchini, quartered lengthwise and sliced
1 small eggplant, about 1 lb., cut into 3/4-inch cubes
1 1/2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
2 tbs. tomato paste, combined with 2 tbs. warm water
1 tbs. red wine vinegar
1 tsp. sugar
1 tbs. capers, rinsed and drained (see note above)
2 tbs. pine nuts, toasted
Salt, to taste, plus 2 tbs.
Freshly ground pepper, to taste
1 lb. rigatoni

Nutrition 4 servings

Per Serving % Daily Value
Calories 587
Fat 11g 18%
Carbs 103g 34%
Protein 18g 37%
Fiber 10g 40%
Cholesterol
Sodium 2,076mg 86%
     
Fat
Carbs
Protein

Preparation






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