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Chickpea and Caponata Brothy Pasta

Bite-sized orecchiette is the perfect addition to a brothy sauce of chickpeas, tomatoes and tangy-savory eggplant caponata. This protein-packed pasta sauce is perfect for meatless Monday, but it’s so delicious you might want it every night of the week.

Chickpea and Caponata Brothy Pasta Image
  • Prep Time

    10min

  • Cook Time

    45min

  • Total Time

    55min

  • Serving Size

    4-6

  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Directions

  • Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and season with salt. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
  • Add garlic and continue to cook, stirring occasionally until onion and garlic are both very soft and just beginning to brown, about 5 to 6 more minutes.
  • Add rosemary and crushed red pepper and cook until fragrant, about 30 seconds. Add chickpeas, eggplant caponata and tomatoes and cook, stirring occasionally, until tomatoes thicken slightly, about 8 to 10 minutes.
  • Increase heat to medium-high, add pasta water and bring to a simmer. Cook for an additional 10 minutes. Stir in pasta and cheese.
  • Divide pasta and sauce into bowls. Drizzle with oil, top with cheese and black pepper, and serve.

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Keywords:

caponata recipe , eggplant caponata recipe , caponata stew , caponata soup

Chickpea and Caponata Brothy Pasta

Bite-sized orecchiette is the perfect addition to a brothy sauce of chickpeas, tomatoes and tangy-savory eggplant caponata. This protein-packed pasta sauce is perfect for meatless Monday, but it’s so delicious you might want it every night of the week.