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Kalamatiani putanesca

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Serves 4 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

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 additional pasta water if needed.

Step 4 :Place cheese on oven proof plate, drizzle with olive oil and place in oven for 5 minutes or until golden brown.

Step 5 :Drain pasta and add to sauce to coat. Add olives, chopped mint and capers, Add the olives and mint leaves to the sauce and stir well…season with salt and pepper.

Step 6 :Serve in deep bowl, garnish with the sfela cheese, mint leaves and a few drops of olive oil.

Step 7 :Enjoy!

Ingredients You'll Need

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)


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