Sicilian-Style Pasta with Caponata and Pine Nuts
A rich and tangy pasta dish inspired by Sicilian caponata, featuring eggplant, olives, and toasted pine nuts tossed in penne pasta. This italian-inspired pasta (vegetarian, mediterranean) ready in about 35 minutes pairs penne pasta, divided olive oil, small, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 medium (about 1 lb), diced into 1/2-inch cubes eggplant
- 5 tbsp, divided olive oil
- 1 small, finely chopped red onion
- 2, diced celery stalks
- 1/3 cup pitted and chopped green olives
- 2 tbsp, rinsed capers
- 2 tbsp tomato paste
- 3 tbsp red wine vinegar
- 1 tsp sugar
- 1/4 cup pine nuts
- 1/4 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10 minutes until al dente, then drain and set aside.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced eggplant and 1 small finely chopped red onion, sauté for 7-8 minutes until eggplant softens and edges caramelize.
- Step 3: Add 2 diced celery stalks, 1/3 cup chopped green olives, 2 tbsp rinsed capers, and sauté for 3 minutes until fragrant.
- Step 4: Stir in 2 tbsp tomato paste, 3 tbsp red wine vinegar, and 1 tsp sugar. Cook for 5 minutes, stirring occasionally until the sauce thickens and coats the vegetables.
- Step 5: Meanwhile, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently.
- Step 6: Toss the cooked penne pasta into the skillet with the caponata sauce. Add 2 tbsp of the remaining olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Mix thoroughly until well combined.
- Step 7: Transfer to serving bowls and sprinkle the toasted pine nuts over the top for added crunch.
Frequently asked questions
How long does Sicilian-Style Pasta with Caponata and Pine Nuts take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sicilian-Style Pasta with Caponata and Pine Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Sicilian-Style Pasta with Caponata and Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sicilian-Style Pasta with Caponata and Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sicilian-Style Pasta with Caponata and Pine Nuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
