10-Minute Penne With Caponata Sauce Recipe

Name: 10-Minute Penne With Caponata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (the fruitiest you can find); 2 medium-size scallions, trimmed and thinly sliced (include some green tops); 1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw); Two 7 3/4-ounce cans caponata, with their liquid; 1/4 cup chicken broth or water; 1/4 cup coarsely chopped fresh basil; 2 tablespoons coarsely chopped Italian (flat-leaf) parsley; Salt and freshly ground black pepper; 1/2 pound penne or fusilli, cooked al dente by package directions and drained; 1/3 cup freshly grated Parmesan cheese

Servings: persons

2 tablespoons extra-virgin olive oil (the fruitiest you can find)
2 medium-size scallions, trimmed and thinly sliced (include some green tops)
1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw)
Two 7 3/4-ounce cans caponata, with their liquid
1/4 cup chicken broth or water
1/4 cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper
1/2 pound penne or fusilli, cooked al dente by package directions and drained
1/3 cup freshly grated Parmesan cheese

1
1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
2
2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
3
3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
4
Penne with Salsa and Cilantro
5
Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
6
Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (the fruitiest you can find), 2 medium-size scallions, trimmed and thinly sliced (include some green tops), 1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw), Two 7 3/4-ounce cans caponata, with their liquid, and more.

Yes, 10-Minute Penne With Caponata Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

10-Minute Penne With Caponata Sauce

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