Gluten-free penne with caponata and smoked mozzarella | Sunbasket
Loaded with eggplant, tomatoes, olives, and capers, this Sicilian-inspired vegetarian pasta gets a creamy, subtly smoky flavor from smoked mozzarella.
Ingredients
- 5 ounces gluten-free quinoa penne
- 1 globe eggplant
- 1 or 2 shallots
- 3 tablespoons pitted Castelvetrano olives
- ⅔ cup cherry tomatoes
- Caponata spice blend (allspice - sweet smoked paprika - nutmeg)
- 1½ tablespoons capers
- 3½ ounces smoked mozzarella
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 tablespoon balsamic vinegar
- ½ teaspoon red chile flakes (optional)
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