Pasta Caponata With Pork Recipe serves: 6
Prep Time 20 Minutes
Cook Time 25 Minutes

Nutritional Information

Amount Per Serving
Calories 500
Calories From Fat 110
% Daliy Value*
Total Fat 12 Grams
Saturated Fat 3 Grams
Trans Fat 0 Grams
Cholesterol 75 Milligrams
Sodium 510 Milligrams
Total Carbohydrate 65 Grams
Dietary Fiber 12 Grams
Sugars 18 Grams
Protein 35 Grams
Vitamin A 15 Percent
Vitamin C 20 Percent
Calcium 8 Percent
Iron 30 Percent

Pasta Caponata With Pork


  • 4 tsp. Bertolli® Classico™ Olive Oil, divided
  • 1-1/2 lbs. pork tenderloin, cut into bite-size pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 2 stalks celery, sliced
  • 2 Tbsp. golden raisins, chopped (optional)
  • 2 Tbsp. balsamic vinegar
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 12 ounces whole wheat linguine, cooked and drained


  1. Heat 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
  2. Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.

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