We have noticed that your region is not United States. CLICK HERE to go to EN site. Continue on this site by closing this banner.

Penne alla Caponata

Main dish

Veggy

Easy

20 min

4 servings

ingredients

16 oz of  CIRIO Chopped
1 oz of CIRIO Tomato Puree
14 oz of whole wheat penne
½ red pepper
½ eggplant
6 black olives
6 green olives
¼ onion

½ clove garlic
5 salted capers
1 tbsp of sugar
Seasoned pecorino romano
¼ cup white wine
1 tbsp of Extra virgin olive oil
Salt
Black pepper

Preparation
  1. Chop the onion and garlic, reduce diced peppers and eggplant, chop the olives, rinse the capers and chop.
  2. Dissolve a tablespoon of tomato puree in a couple of tablespoons with water.
  3. In a pan put 5 tablespoons with oil, the garlic and the onion, add the capers, the diced peppers and eggplant, olives and tomato puree.
  4. Sautè the vegetables for about 7-8 min. deglaze with the white wine and add sugar.
  5. Evaporate always in flames doing slightly caramelize vegetables.
  6. Add the chopped tomatoes, salt and boiled while the pasta cook the sauce.
  7. In a pot with boiling salted water, cook the whole wheat penne following the times specified on the package.
  8. Drain the pasta and toss in pan.
  9. Before serving, stir in a good sprinkling of pecorino romano cheese and ground black pepper.
Share or print this recipe

Get inspired by our recipes
with Tomato puree

Main dish
Easy
20 min
Penne alla Caponata
Other recipes

© 2021 Conserve Italia Soc. coop. agricola - Sede Legale: via Paolo Poggi 11 - 40068 San Lazzaro di Savena (BO) - C.F. 02858450584 - P.I. 00708311204 - Num. Iscr. Registro imprese di Bologna : 02858450584 - Credits