Recipe

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Arrabbiata Sauce

Made with
Arrabbiata Sauce

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ZESTY PENNE CAPONATA

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
3 Tbsp. Bertolli® Classico™ Olive Oil
1 medium eggplant, peeled and chopped
2 medium zucchini and/or yellow squash, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
2 Tbsp. red wine vinegar
1 jar Bertolli® Arrabbiata Sauce
1/4 cup golden raisins
2 Tbsp. finely chopped fresh basil leaves
8 ounces penne pasta, cooked and drained
1/4 cup pine nuts
Directions:

  • Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, zucchini and onion, stirring occasionally, 15 minutes or until vegetables are tender. Stir in garlic and cook 30 seconds. Stir in vinegar and cook 1 minute. Stir in Sauce, raisins and basil. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Toss with hot penne, then sprinkle with pine nuts.