How to Prepare Delicious Roasted Feta Caponata Pasta

Without fail making ultimate Roasted Feta Caponata Pasta easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Roasted Feta Caponata Pasta with 15 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 5 stages of easy cooking Roasted Feta Caponata Pasta.

Ingredients all Roasted Feta Caponata Pasta

1. Prepare 1 : large eggplant, peeled and cubed.

2. Needed 1 : large onion, diced.

3. Needed 2 pints : cherry tomatoes.

4. Prepare 10 cloves : garlic, minced.

5. Needed 10 oz : cremini mushroom, chopped.

6. Prepare 1 Tbsp : Italian seasoning.

7. Needed 1 tsp : ground fennel.

8. Needed 1 tsp : red chile flakes.

9. Prepare 1 tsp : ground black pepper.

10. Needed 2 Tbsp : fish sauce.

11. Prepare 2 tsp : kosher salt.

12. Needed 4 Tbsp : olive oil.

13. Prepare 8 oz : block of feta in brine.

14. Needed 1 lb : dried mini rigatoni.

15. Prepare 2 oz : grated parmesan.

If all ingredients Roasted Feta Caponata Pasta it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Roasted Feta Caponata Pasta

1. 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.

2. 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..

3. 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..

4. 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..

5. 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.

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