Gluten-free penne with caponata and smoked mozzarella

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

Gluten-free penne with caponata and smoked mozzarella

Great for Entertaining

Gluten-free penne with caponata and smoked mozzarella

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

20–30 Minutes

Loaded with eggplant, tomatoes, olives, and capers, this Sicilian-inspired vegetarian pasta gets a creamy, subtly smoky flavor from smoked mozzarella.

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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.
  • 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)

Nutrition per serving

Total Fat 22g (28% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 930mg (40% DV), Total Carb. 81g (29% DV), Fiber 14g (50% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk


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

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup pasta cooking water.
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

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the eggplant and cook, stirring occasionally, until it starts to brown and soften, 6 to 8 minutes. Stir in the shallots and spice blend and cook until fragrant, about 1 minute. Add the olives, tomatoes, capers, and the reserved pasta cooking water. Season with salt and pepper and cook, stirring occasionally, until the shallots and tomatoes soften, 2 to 3 minutes. Remove the pan from the heat.
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.
To the pan with the eggplant mixture, off the heat, add the balsamic vinegar, mozzarella, penne, and as many chile flakes as you like and toss to combine.


Transfer the penne to individual bowls, garnish with the parsley, and serve.