Caponata Pasta Bake
This recipe tastes great served with mixed greens tossed with fresh herbs and dressed with extra virgin olive oil (EVOO), vinegar, salt,and pepper.
- 1 1/2 quarts prepared Caponata (half of recipe)
- 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
- 1 1/2 cups shredded provolone cheese
- 1/2 teaspoon crushed red pepper flakes
- Chopped parsley, garnish
Pre-heat broiler to high.
Prepare caponata or reheat in the microwave or on the stovetop.
Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
Transfer pasta and vegetables to a 9-inch by 13-inch baking dish. Top with shredded provolone, crushed pepper flakes and parsley.
Place baking dish under broiler to brown and bubble cheese. Serve immediately.
If you prepare a salad, keep it simple, serving mixed greens tossed with fresh herbs, dressed with EVOO, vinegar, salt and pepper.