Roasted Feta Caponata Pasta. Great recipe for Roasted Feta Caponata Pasta. 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.

Place the feta and vegetables on a parchment-lined baking sheet. Meanwhile, boil the pasta in very salty water according to package directions. Place the cherry tomatoes in an oven-safe baking dish. You can have Roasted Feta Caponata Pasta using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted Feta Caponata Pasta

Prepare 1 of large eggplant, peeled and cubed.
Prepare 1 of large onion, diced.
Prepare 2 pints of cherry tomatoes.
It's 10 cloves of garlic, minced.
It's 10 oz of cremini mushroom, chopped.
Prepare 1 Tbsp of Italian seasoning.
You need 1 tsp of ground fennel.
It's 1 tsp of red chile flakes.
You need 1 tsp of ground black pepper.
It's 2 Tbsp of fish sauce.
Prepare 2 tsp of kosher salt.
It's 4 Tbsp of olive oil.
It's 8 oz of block of feta in brine.
You need 1 lb of dried mini rigatoni.
You need 2 oz of grated parmesan.

Pour the olive oil on top, and season with salt and pepper. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning. Tips for the Best Baked Feta Pasta with Roasted tomatoes: Small baking dish: make sure to bake the tomatoes and feta in a baking dish small enough where the ingredients are snug together, this ensures that they don't burn but instead cook evenly in oil into a delicious confit. Choose sweet cherry tomatoes: the balance between the.

Roasted Feta Caponata Pasta step by step

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.
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..
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..
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..
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.

As soon as the tomatoes and feta come out of the oven, stir in the. Remove the baking dish from the oven and add garlic and red pepper flakes and stir so the residual heat cooks the garlic and releases the flavors from the red pepper flakes. I roasted the spaghetti squash (using my ring method) right alongside the baked feta and tomatoes. Cook the onions, bell peppers and celery in a large skillet with a bit of extra virgin olive oil until softened. Add the rest of the ingredients to make the sauce base.