Pipette and Caponata Sauce, Basil, Pine Nuts and Lemon Oil2020-04-14
Pipette and caponata sauce, basil, pine nuts and lemon oil
Recipe created by Kevin Felice
In a large rondo heat the blended oil, add the garlic, eggplant, and chilies.
Cook for 3 to 4 minutes, season with salt and pepper to help pull the moisture out of the eggplant.
Add the remainder of the vegetables and cook for 10 minutes.
Deglaze with the white wine and allow to reduce by half. Add the marinara sauce and bring to a boil.
Cook for 10 additional minutes or until the eggplant is cooked through.
Adjust the seasoning and fold in the basil off the heat.
Bring a large pot of water to a boil then cook the pasta for 7 minutes.
Drain the pasta and add to the sauce along with 4 oz of the pasta cooking liquid. Cook together for 2 minutes then remove from heat.
Transfer the pasta to a 2 inch deep full hotel pan and garnish with lemon oil and pine nuts.
- 3 lb Barilla Pipette Pasta
- 3 quarts caponata sauce
- 1 pint pine nuts
- 4 oz lemon infused olive oil (house made or store bought)
- Caponata sauce
- 2 oz blended oil
- 1 oz garlic, chopped
- ½ oz chopped Calabrian chilies, or other chili
- 4 cups eggplant ¼ inch diced
- 1 cup roasted tomatoes
- ¾ cup capers
- 1 cup butternut squash ¼ inch diced and roasted
- ½ cup white wine
- 6 oz house marinara
- ½ cup basil chiffonade
- Salt and pepper to taste
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.