Photo: K8
Rigatoni with Caponata
13 ingredients
Serves 4.
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Capers preserved in salt have a more intense flavor than those pickled in vinegar. Look for salted capers in Italian markets and specialty-food stores. Before using salted capers, soak them in warm water for about 20 minutes, then drain.
Estimated Nutrition (whole recipe, rough)
487
Calories
8g
Protein
34g
Fat
45g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes