How to Make Delicious Roasted Feta Caponata Pasta

Roasted Feta Caponata Pasta.

You can cook Roasted Feta Caponata Pasta using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Feta Caponata Pasta

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

Roasted Feta Caponata Pasta instructions

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.