In this corzetti pasta with caponata recipe we combined the classic Sicilian side dish with freshly made pasta to create a simple primo piatto, perfect for late summer days. With its delicious mix of sautèed peppers, eggplant, celery, tomato, olives and capers, this corzetti recipe is the perfect thing for when you need something fresh and nutritious or you simply want to make the most of summer’s greatest produce.
There are endless versions of caponata, which is essentially a vegetable stew enriched with a variety of different ingredients that can include olives, capers, pine nuts and raisins. A pasta dish that tastes deeply of summer, this corzetti recipe is greater than the sum of its humble parts.
Corzetti Pasta with Caponata
- 1 small eggplant
- 1 pepper (preferably red or yellow)
- 1 celery stalk
- 2 tablespoons tomato paste
- green olives
- extra virgin olive oil
- salt and pepper
Clean the vegetables and cut them into small pieces. Cover the bottom of a no-stick pan with extra virgin olive oil and when it is hot, add the eggplant and cook, stirring frequently for a few minutes until golden. Add the cubed pepper and celery and cook for a couple of minutes.
When the vegetables are soft, add the tomato paste, dissolved in some warm water. Season the caponata with salt and pepper. Right before removing from the stove, add the olives and the capers.
In the meantime, prepare the fresh pasta according to your favorite corzetti recipe and cook it until al dente. Drain and toss with the caponata. Serve immediately.