Kalamatiani putanesca
-
Social
Rating
0
(1-100)
- 0
Tweets
- 0
Facebook
- 0
StumbleUpon
Step 1 :Preheat your oven to 400
Step 2 :Bring a pot of salted water to boil for the pasta and cook until al dente
Step 3 :In a large saucepan over medium high heat saute the red and green onions and eggplant in olive oil until tender, approximately 7-9 minutes. Season with salt and pepper, add the balsamic vinegar, tomato paste and 2-3 ladles of pasta water and let simmer until done. Add addition
Ingredients
¼ cup olive oil
1/3 cup chopped red onion
¼ cup chopped green Onion
1 small eggplant, diced
¼ cup capers drained
¼ cup Kalamata olives, pitted
3 ½ oz sfela cheese, cubed
10 mint leaves finely sliced
Salt & pepper to taste
3 1/3 tablespoons balsamic vinegar
3 tablespoons tomato paste
5 ounces dry rotini (9 ounces cooked rotini pasta)
Preparation
