Gluten-free penne with caponata and smoked mozzarella
Gluten-Free, Vegetarian, Soy-Free
20 – 30 Minutes
Loaded with eggplant, tomatoes, olives, and capers, this Sicilian-inspired vegetarian pasta gets a creamy, subtly smoky flavor from smoked mozzarella.
- 5 ounces gluten-free quinoa penne
- 1 globe eggplant
- 1 or 2 shallots
- 3 tablespoons pitted Castelvetrano olives
- ⅔ cup cherry tomatoes
- Caponata spice blend (allspice - sweet smoked paprika - nutmeg)
- 1½ tablespoons capers
- 3½ ounces smoked mozzarella
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 tablespoon balsamic vinegar
- ½ teaspoon red chile flakes (optional)
Sprinkling eggplant with salt and letting it stand for 10 minutes before cooking helps draw out the solanine, a compound found in the flesh that can cause bitterness. Dab off any moisture and excess salt with a paper towel after the eggplant “sweats.”
Cook the penne
While the water heats and the penne cooks, prepare the vegetables.
Prep the vegetables
- Remove the stem from the eggplant; cut the eggplant lengthwise into ½-inch-thick slices. Sprinkle the slices on both sides with salt and lay them on a paper-towel-lined sheet pan. Let stand for 10 minutes; pat dry. Cut each slice lengthwise into 1-inch-wide strips, then crosswise into 1-inch cubes.
- Peel and finely chop the shallots.
- Cut the olives in half.
- Cut the cherry tomatoes in half.
Cook the vegetables
While the vegetables cook, prepare the mozzarella and parsley.
Prep the mozzarella and parsley; finish the pasta
- Cut the mozzarella into ½-inch cubes.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Nutrition per serving: Protein: 23g (46% DV), Fiber: 14g (56% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 7g (35% DV), Cholesterol: 35mg (12% DV), Sodium: 930mg (39% DV), Carbohydrates: 81g (27% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.