Fresh whole wheat penne with Sicilian caponata sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh whole wheat penne with Sicilian caponata sauce

Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly

2 Servings, 630 Calories/Serving

20 Minutes

This caponata sauce stars eggplant, olives, capers, and sherry vinegar, creating a magical marriage of sweet and sour flavors that’s perfect over fresh pasta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh whole wheat penne
  • 1 organic globe eggplant
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ cup pitted Castelvetrano olives
  • 2 tablespoons capers
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ cup diced tomatoes
  • 2 tablespoons sherry vinegar
  • 3 tablespoons grated Parmesan
Chef's Tip
If you have time, you can remove some of the bitterness of the eggplant by “sweating” it before cooking. Slice the eggplant into ½-inch-thick rounds, sprinkle with salt, and spread in a single layer on a paper-towel-lined sheet pan. Let stand for 10 minutes, then pat dry, cut into ½-inch cubes, and cook as directed.

Nutrition per serving

Calories 630, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 680mg (30% DV), Total Carb. 70g (25% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the eggplant

Bring a medium sauce pot of generously salted water to a boil for the penne. Separate the penne so the noodles don’t clump together during cooking.
  • Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until browned and tender, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. While the eggplant is cooking, boil the penne and prepare the remaining ingredients.

2

Cook the penne

To the pot of boiling water, add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ½ cup [¾ cup] pasta cooking water. Return the penne to the pot; toss with about 2 teaspoons [1 TBL] oil to keep the noodles from sticking.

3

Prep the remaining ingredients; make the caponata sauce

  • Peel and coarsely chop the shallots.
  • Finely chop, press, or grate the garlic.
  • Coarsely chop the olives, checking for any pits.
  • Rinse the capers.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the eggplant, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots, garlic, olives, and capers and cook until fragrant, 1 to 2 minutes. Add the tomatoes and eggplant and cook, stirring occasionally, until the sauce is thickened slightly, 2 to 3 minutes. Remove from the heat, add the penne and reserved pasta cooking water, and toss to coat. Stir in as much sherry vinegar as you like. Season to taste with salt and pepper.

Serve

Transfer the penne and caponata sauce to individual bowls. Garnish with the Parmesan and parsley and serve.
Kids Can!
  • Time the penne.
  • Press the garlic (if you have a press).
  • Rinse the capers.
  • Strip the parsley leaves.
  • Garnish with the Parmesan and parsley.
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