Pennette "Caponate" with eggplant, bell-pepper, olives and capers

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Quick Overview

Are you looking for an easy and delicious Italian dish that can be prepared in one-pot in just three easy steps? Look no further than Italian Pennette with Caponata Sicilian Sauce! This simple and flavorful meal is made with all-natural ingredients, so you can enjoy a delicious Italian dinner without any of the fuss.

The Caponata Sicilian sauce is made with a blend of tomatoes, garlic, and onions for a rich and flavorful sauce that will tantalize your taste buds. The addition of eggplant, bell peppers, olives, and salted capers gives this dish a unique and delicious flavor that is sure to please even the pickiest of eaters.

DIRECTIONS: Bring 650 ml of water and 2 or more tbsp oil to a boil in large non-stick skillet or pan.  
Stir in the content of the package, cover and cook over medium-low heat for 10 minutes, adding more water if needed. Remove the lid and keep cooking for 2 minutes or more UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED AND THE SAUCE IS CREAMY. Season to taste, add 1 or 2 tbsp warm water before serving with olive oil for drizzling.

SUGGESTIONS: add 1/4 of glass of white wine into the boiling water. During cooking add 2 large tbsp of minced meat.

WINE PAIRING: Cabernet or other red wines.

INGREDIENTS: pasta (durum WHEAT semolina, water)  83.5%, vegetal broth (salt, SOY and corn protein extract for stock, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, CELERY, tomato), corn seed oil), tomato, bellpepper, raisins, eggplant 1,7%, potato, olives, capers 0,5%, onion, CELERY, carrot, garlic, orange zest, paprika 0.3%, parsley, oregano, extravirgin olive oil, black pepper. May contain trace of: other cereals containing GLUTEN, ALMOND, HAZELNUT, MUSTARD, TUNA, SQUID, EGG. Does not contain glutamate added, chemical additives or animal derivatives. Keep in dry, cool and dark place. Origin of pasta: Italy. Produced with dehydrated ingredients. The product must be consumed after cooking.


COOKING TIME: 10/12 minutes


Prepared with red bell pepper, eggplant, capers, olives and one of the best Italian bronze-shaped pasta from Gragnano, this is a new version of a classic Sicilian recipe named Caponata: very tasty recipe, for the most demanding palates.

Preparation: bring 1/3 cup of water and 2 tbsp oil to a boil in large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed. 

Useful tips: during cooking add 2 large tbsp of minced meat and 1/2 glass of wine.

Wine suggestion: Sangiovese di Romagna DOC or red, medium body wines.

Ingredients: durum wheat semolina pasta, bell pepper, eggplant, capers, olives, herbs, seasalt.

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