https://www.copymethat.com/r/UP9Oz1fnk/eggplant-caponata-pasta-with-ricotta-and/
67160693
GrdPpq1
UP9Oz1fnk
2024-07-07 21:35:46
Eggplant Caponata Pasta with Ricotta and Basil
loading...
X
Ingredients
- Kosher salt and black pepper
- ⅓ cup raisins, preferably yellow
- 2 tablespoons granulated sugar
- ½ cup plus 2 tablespoons olive oil, plus more if desired
- 2 small Italian eggplants (2 pounds total), trimmed and cut into ¾-inch cubes
- 12 ounces orecchiette (or other shaped pasta)
- ⅓ cup finely chopped shallot (about 1 small shallot)
- ¼ cup pine nuts
- 3 tablespoons drained brined capers
- 2 garlic cloves, finely chopped
- ¼ teaspoon red-pepper flakes
- ⅓ packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
- 2 tablespoons red wine vinegar
- 1 cup fresh ricotta or burrata (about 8 ounces)
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!