Pipette and Caponata Sauce, Basil, Pine Nuts and Lemon Oil
2020-04-14- Cuisine: Traditional Italian, Type: Entrée, Product Line: Barilla® Traditional Semolina
Pipette and caponata sauce, basil, pine nuts and lemon oil
Recipe created by Kevin Felice
Instructions
Step 1
In a large rondo heat the blended oil, add the garlic, eggplant, and chilies.
Step 2
Cook for 3 to 4 minutes, season with salt and pepper to help pull the moisture out of the eggplant.
Step 3
Add the remainder of the vegetables and cook for 10 minutes.
Step 4
Deglaze with the white wine and allow to reduce by half. Add the marinara sauce and bring to a boil.
Step 5
Cook for 10 additional minutes or until the eggplant is cooked through.
Step 6
Adjust the seasoning and fold in the basil off the heat.
Step 7
Bring a large pot of water to a boil then cook the pasta for 7 minutes.
Step 8
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.
Step 9
Transfer the pasta to a 2 inch deep full hotel pan and garnish with lemon oil and pine nuts.
Ingredients
- 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
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Nutritional Info
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.