Caponata Pasta with Ricotta and Basil

Roasted Eggplant Caponata

Roasting browns the eggplant without making it greasy. A short simmer with tomatoes, vinegar, and briny accents creates a chunky sauce that coats the shells without burying them.

Ingredients

• 1¼ lb eggplant, cut into ¾-inch cubes
• 4 tbsp extra-virgin olive oil, divided
• ¾ tsp kosher salt, plus more to taste
• 1 small yellow onion, diced
• 2 stalks celery, cut into thin crosswise slices
• 2 cloves garlic, thinly sliced
• 12 oz ripe summer tomatoes, roughly chopped, with juices
• ⅓ cup pitted green or mixed olives, roughly chopped
• 2 tbsp capers, drained and rinsed
• 2 tbsp red wine vinegar
• 1 tsp honey
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the eggplant with 3 tablespoons olive oil and ½ teaspoon salt. Spread on a large rimmed baking sheet in one layer.
2. Roast for 25–35 minutes, turning once, until browned at the edges and completely tender inside.
3. Meanwhile, warm the remaining tablespoon olive oil in a wide sauté pan over medium-low heat. Add the onion, celery, and remaining ¼ teaspoon salt. Sweat for 8–10 minutes, stirring occasionally, until softened without substantial browning.
4. Add the garlic and cook for 1 minute. Stir in the tomatoes and their juices; simmer uncovered for 8–12 minutes, until collapsed and thickened but still chunky.
5. Add the olives, capers, vinegar, honey, and black pepper. Simmer for 2 minutes, then gently fold in the roasted eggplant and cook for another 2–3 minutes.
6. Taste for salt and acidity. Keep the caponata slightly sharper than you would serve alone, since the pasta and ricotta will soften its flavor.

Notes

• If the tomatoes cook dry before softening, add water a tablespoon at a time. The finished caponata should be moist and glossy, not soupy.
• Caponata can be made up to 3 days ahead; warm gently before tossing with the pasta.

Banza Shells

The shells hold small pieces of eggplant and capers. Finishing them briefly in the caponata ties the vegetables and pasta together without overcooking the chickpea shells.

Ingredients

• 8 oz Banza chickpea shells, gluten-free
• to taste kosher salt for the pasta water
• ½ cup reserved pasta cooking water, used as needed

Instructions

1. Bring a large pot of water to a boil and salt it lightly. Add the shells and cook according to the package directions, stirring occasionally and beginning to taste 1–2 minutes before the listed time.
2. When the shells are just tender but still hold their shape, reserve ½ cup cooking water and drain promptly.
3. Transfer the shells to the warm caponata. Fold gently over low heat for 30–60 seconds, adding reserved cooking water a tablespoon at a time until the vegetables lightly coat the shells. Use only enough water to loosen the sauce.

Notes

• Chickpea pasta can go from firm to fragile quickly; avoid a prolonged simmer in the sauce.

Fresh Ricotta and Basil Finish

Cool, milky ricotta contrasts with the warm, tangy caponata. Large basil leaves provide fresh aroma and a little bite rather than disappearing into the sauce.

Ingredients

• 1 cup whole-milk ricotta
• 1 packed cup fresh basil leaves
• 2 tsp extra-virgin olive oil
• to taste flaky salt

Instructions

1. Drain off any pooled whey from the ricotta, keeping its natural texture.
2. Keep small basil leaves whole and tear very large leaves once or twice just before serving.
3. Reserve the ricotta, basil, olive oil, and flaky salt for finishing the bowls.

Overall Timing / Workflow

The tomato base cooks while the eggplant roasts, and the pasta goes on last so it can move directly into the finished caponata.

Instructions

1. 0:00 — Heat the oven, chop the eggplant, and prepare the remaining vegetables.
2. 0:15 — Put the eggplant in the oven and begin sweating the onion and celery.
3. 0:25 — Add the garlic and tomatoes to the pan. Set a pot of pasta water over high heat.
4. 0:35 — Finish the tomato base with olives, capers, vinegar, and honey. Check the eggplant and fold it in once tender.
5. 0:38 — Cook the shells, drain the ricotta, and prepare the basil.
6. 0:48 — Toss the shells with the caponata, adjust the consistency, and serve immediately.

Notes

• Allow about 50 minutes total; the eggplant's tenderness, rather than the clock, determines when it is ready.

Plating

Keeping the ricotta on top preserves its cool, creamy contrast and lets each bite pick up as much richness as desired.

Instructions

1. Divide the caponata-coated shells among four shallow bowls, distributing the eggplant generously.
2. Spoon ¼ cup ricotta into the center of each bowl.
3. Scatter basil generously over and around the ricotta. Finish with the olive oil and a small pinch of flaky salt, then serve while the pasta is warm.

Leftover Path

Separate storage protects the fresh basil and ricotta, while gentle reheating keeps the chickpea pasta from breaking apart.

Instructions

1. Refrigerate leftover pasta in an airtight container within 2 hours and use within 3 days. Store unused ricotta and basil separately.
2. Reheat the pasta in a covered pan over low heat with a splash of water, folding gently until hot throughout.
3. Add fresh ricotta and basil after reheating. If the shells have softened too much to toss, spoon the warm mixture into bowls without further stirring.