Penne Caponata with Eggplant, Red Peppers, Olives and Salted Capers (Plant Based Gourmet)

Our "Caponata" penne bring the authentic flavors of Sicily to the table, where eggplants, red peppers, olives, and salted capers create a rich and colorful balance of taste. A vegan dish that tells the story of Mediterranean tradition and the joy of seasonal dishes.

1) In a non-stick pan bring 650 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the boiling water. While cooking, add 2 tablespoons of ground beef and 1/4 cup of white wine.

Pasta (durum wheat semolina, water) 85%, vegetable broth (salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato, peppers, raisins, eggplant 1.7%, potatoes, olives, capers 0.5%, onion, celery, carrot, garlic, orange peel, paprika 0.3%, parsley, oregano, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, mustard, tuna, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY KJ/KCAL: 1407/332, TOTAL FAT: 2.2G, - OF WHICH SATURATES: 0.9G, CARBOHYDRATE: 65.8G, - OF WHICH SUGARS: 6.3G, PROTEIN: 12.3G, FIBER: 4.1G, SALT: 2.3G |