Penne alla Caponata
Main dish
Veggy
Easy
20 min
4 servings
ingredients
400 g CIRIO Chopped Tomatoes
20 g CIRIO Tomato Puree
350 g of whole wheat penne
½ red pepper
½ eggplant
6 black olives
6 green olives
¼ onion
½ clove garlic
5 salted capers
15 g sugar
Seasoned pecorino romano
¼ cup white wine
Extra virgin olive oil
Salt
Black pepper
Preparation
- Chop the onion and garlic, reduce diced peppers and eggplant, chop the olives, rinse the capers and chop.
- Dissolve a tablespoon of tomato puree in a couple of tablespoons with water.
- 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.
- Sautè the vegetables for about 7-8 min. deglaze with the white wine and add sugar.
- Evaporate always in flames doing slightly caramelize vegetables.
- Add the chopped tomatoes, salt and boiled while the pasta cook the sauce.
- In a pot with boiling salted water, cook the whole wheat penne following the times specified on the package.
- Drain the pasta and toss in pan.
- Before serving, stir in a good sprinkling of pecorino romano cheese and ground black pepper.
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Easy 
20 min 