Leftovers Made Easy

As I mentioned yesterday, leftover caponata makes for a fantastic base for pasta sauce. This is my bastardized version of pasta alla puttanesca, considering the traditional recipe has no signs of eggplant whatsoever. Simply heat some oil, smashed garlic, red pepper flakes and an anchovy fillet in the pan until fragrant, toss in one chopped tomato and cook for about 2 to 3 minutes, or until the tomato starts to become soft. Throw in a couple of tablespoons of the leftover caponata and toss until heated through. I also splashed in some white wine and some heavy cream, along with some leftover edamame I had sitting around in the fridge. Throw in your cooked pasta of choice and toss until coated. You have dinner on the table in minutes! This dish may not be your traditional puttanesca, but it’s still fast, cheap, and easy!