10-Minute Penne with Caponata Sauce


  • 2 tablespoons extra-virgin olive oil (the fruitiest you can find)
  • 1/3 cup freshly grated Parmesan cheese
  • ½ pound penne or fusilli, cooked al dente by package directions and drained
  • Salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped Italian (flat-leaf) parsley
  • ¼ cup coarsely chopped fresh basil
  • ¼ cup chicken broth or water
  • + 3 more ingredients
    • Two 7 ¾-ounce cans caponata, with their liquid
    • 1 ½ cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw)
    • 2 medium-size scallions, trimmed and thinly sliced (include some green tops)

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. Add caponata and broth and simmer uncovered, stirring ...

View full recipe at SpringPad


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