22 Ingredients
  • 1 1/2 quarts prepared caponata, (recipe follows, halved)
  • 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
  • 1 1/2 cups shredded provolone (available on dairy aisle of market)
  • 1/2 teaspoon crushed red pepper flakes
  • Chopped parsley, garnish
  • Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 to 3/4 teaspoon crushed red pepper flakes
  • 1 red bell pepper, seeded and diced
  • 1 cubanelle Italian long green pepper, seeded and diced
  • 1 large sweet onion, peeled and chopped
  • 2 ribs celery, chopped
  • 1/2 cup large green olives, pitted and chopped
  • 1/2 cup black kalamata olives, pitted and chopped
  • 1 (3-ounce) jar capers, drained
  • 1/2 cups golden raisins, a couple of handfuls
  • 1 medium firm eggplant, diced
  • Salt
  • 1 (32-ounce) can diced tomatoes
  • 1 (14-ounce) can crushed tomatoes
  • 1 handful flat-leaf parsley, chopped
Nutrition
712
36% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

42% 27

Saturated

52% 10

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

32% 97

Carbs (net)

- 80

Fiber

71% 18

Sugars

- 35

Sugars, added

- 0

Protein

57% 28

Cholesterol

11% 34

Sodium

84% 2008

Calcium

60% 602

Magnesium

35% 146

Potassium

38% 1766

Iron

35% 6

Zinc

34% 4

Phosphorus

77% 542

Vitamin A

40% 362

Vitamin C

131% 118

Thiamin (B1)

134% 2

Riboflavin (B2)

45% 1

Niacin (B3)

37% 6

Vitamin B6

83% 1

Folate equivalent (total)

30% 122

Folate (food)

- 146

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

66% 10

Vitamin E

41% 6

Vitamin K

110% 131

Sugar alcohols

- 0

Water

- 700
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