Zesty Penne Caponata Recipe serves: 4
Prep Time 20 Minutes
Cook Time 25 Minutes

Zesty Penne Caponata


  • 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


  1. 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.

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