Roasted Caponata Pasta With Burrata

This dish is optimally served at room temperature or, preferably, the following day. The sauce may be prepared in advance and preserved in an airtight container in the refrigerator for a maximum of three days.

Photo by Meryl Feinstein, Pasta Social Club

Ingredients

• 2 globe eggplants (about 1.5 pounds)

• 1 large red onion

• 1.5 pound ripe cherry tomatoes, divided

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for serving

• 3 tablespoon red or white wine vinegar, divided

• 1 teaspoon granulated sugar

• 1 teaspoon kosher salt, plus more to taste

• 4 garlic cloves, thinly sliced

• 1/2 cup pitted green olives, preferably Castelvetrano, halved

• 3 tablespoon capers, drained and dried

• 1/4 teaspoon crushed red pepper flakes

• 12 ounce farfalle or other short-cut pasta of your choice

• 1/4 cup toasted pine nuts

• Fresh basil leaves

• 1 ball of burrata (or two 2-ounce balls)

• Black pepper

Instructions

Step 1

Preheat the oven to 325°F. Dice the eggplants into 1-inch cubes. Remove the onion's outer layer, cut off the root, and slice it into wedges measuring ½ inch in thickness. Reserve 8 ounces (about one-third) of the tomatoes for presentation.

Step 2

Combine ½ cup of olive oil, 2 teaspoons of vinegar, sugar, salt, and pepper in a small basin, mixing until the sugar is fully dissolved. Transfer the mixture onto a sheet pan.

Step 3

Incorporate the eggplant, onion, and the remaining 1 pound (about two-thirds) of the tomatoes into the baking dish. Mix to ensure thorough coating in the olive oil and vinegar emulsion. Roast the vegetables in the oven until tender and caramelized, approximately 1 hour and 45 minutes, stirring every 20 to 30 minutes.

Step 4

Simultaneously, as the veggies are roasting, warm 1 tablespoon of olive oil in a small skillet over medium heat. Incorporate the garlic, olives, and capers, and sauté, turning regularly, until the garlic commences to turn brown at the edges, approximately 3 minutes. Eliminate from the heat source and incorporate the red pepper flakes. Allocate separately.

Step 5

Upon completion of cooking the veggies, include the remaining tablespoon of vinegar and adjust seasoning with salt and pepper to taste. Subsequently, incorporate the garlic combination and toss to amalgamate.

Step 6 Bring a substantial pot of water to a rolling boil and season it well with salt. Divide the remaining 8 ounces of tomatoes in half and include them into a medium bowl. Combine with a subtle dusting of salt and leave aside.

Step 7

Prepare the pasta as per the package instructions or to your preference, frequently sampling for doneness. Retain ½ cup of the pasta cooking water, then drain the pasta without rinsing.

Step 8

Reintroduce the pasta to the pot and incorporate the roasted vegetables. Dilute the sauce with reserved pasta water as necessary and adjust seasoning with salt and pepper to taste. Drain the salted tomatoes, if necessary, then incorporate them into the spaghetti along with half of the toasted pine nuts.

Step 9

Present at ambient temperature, either on a serving tray or in individual bowls, garnished with the remaining pine nuts, a handful of fresh basil leaves, and the burrata. Slice the cheese and conclude with a sprinkle of extra-virgin olive oil and black pepper, if desired.