Caponata Pasta Bake Recipe

• 1 1/2 quart Caponata (see recipe)
• 1/2 lb ziti rigate pasta cooked to al dente
• 1 1/2 c. shredded provolone
• 1/2 tsp crushed red pepper flakes Minced parsley for garnish
• 6 c. mixed greens Minced fresh herbs
• 2 Tbsp. red wine vinegar
• 3 Tbsp. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste

1. Preheat broiler to high.
2. Reheat Caponata in the microwave or possibly on the stovetop.
3. Cook pasta till al dente in salted water, drain and transfer back into warm pot.
4. Add in warm caponata and combine.
5. Transfer pasta and vegetables to a (9- by 13-inch) baking dish.
6. Top with shredded provolone, crushed pepper flakes, and parsley.
7. Place baking dish under broiler to brown and bubble cheese.
8. Serve immediately.
9. If you prepare a salad, keep it simple.
10. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
11. This recipe yields 4 servings.

rigate pasta, provolone, red pepper, mixed greens, red wine vinegar, extravirgin extra virgin olive oil coarse salt

Taken from cookeatshare.com/recipes/caponata-pasta-bake-99287 (may not work)