Step-by-Step Guide to Make Super Quick Homemade Roasted Feta Caponata Pasta

Roasted Feta Caponata Pasta.

Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted feta caponata pasta. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Roasted Feta Caponata Pasta is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. Roasted Feta Caponata Pasta is something that I have loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted feta caponata pasta using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Feta Caponata Pasta:

1. {Get 1 of large eggplant, peeled and cubed.
2. {Prepare 1 of large onion, diced.
3. {Prepare 2 pints of cherry tomatoes.
4. {Make ready 10 cloves of garlic, minced.
5. {Get 10 oz of cremini mushroom, chopped.
6. {Take 1 Tbsp of Italian seasoning.
7. {Make ready 1 tsp of ground fennel.
8. {Take 1 tsp of red chile flakes.
9. {Make ready 1 tsp of ground black pepper.
10. {Get 2 Tbsp of fish sauce.
11. {Get 2 tsp of kosher salt.
12. {Prepare 4 Tbsp of olive oil.
13. {Prepare 8 oz of block of feta in brine.
14. {Take 1 lb of dried mini rigatoni.
15. {Make ready 2 oz of grated parmesan.

Instructions to make Roasted Feta Caponata Pasta:

1. In a large roasting dish or Dutch oven add the eggplant, onion, garlic, and tomatoes. Drizzle the oil over, add the seasoning and fish sauce, and mix.
2. Make a well in the center and add the block of feta. Drizzle with a little extra olive oil and black pepper and then place in a preheated 425°F oven for 1 hour..
3. Remove the pasta from the oven and add the parmesan. Mix the cheese into the vegetables including the feta. The eggplant should break apart and turn creamy as the feta breaks up. Cover and store the sauce in the turned off but still hot oven while the pasta cooks..
4. Boil the pasta in salted water, and when the pasta is al dente reserve 1 cup of the pasta water and then drain the remaining pasta..
5. Immediately add 1/2 the reserved pasta water and the drained pasta. Mix well to incorporate. Use the remaining water to adjust the sauces consistency. Plate and enjoy immediately.

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