- 1 cup bell peppers seeded and diced
- 1 cup fresh tomatoes seeded and diced
- 1 cup eggplant unpeeled and diced
- 1/2 cup pitted black olives
- 2 tablespoon capers
- 1 cup onion chopped
- 18 leaves fresh basil cut in strips
- 3 cloves fresh garlic finely chopped
- 4 cups cooked Penne Rigate pasta
- 1/2 cup Ottavio® Extra Virgin Oil
- Salt & freshly ground pepper to taste
- Grated parmesan cheese to taste
Heat the oil in a skillet and sweat the onion and garlic until lightly colored. Add the eggplant and stir-fry for 4-5 minutes. Add the tomatoes, peppers, olives, capers, basil and seasonings. Stir-fry for 4-5 minutes.
Heat a pot with salted water. When the water comes to a boil, drop in the Penne Rigate and cook 8-10 minutes. Drain. Drizzle some Ottavio® Extra Virgin Olive Oil on pasta and toss until pasta is well coated.
Transfer to a serving plate and cover with the vegetable mixture. Sprinkle Parmesan cheese to taste.
Serves 2 people
- 3 cups cooked and chilled Penne Rigate pasta
- 3/4 cup marinated peppers coarsely cut
- 1-1/2 cup fresh tomatoes, diced
- 1/2 cup pitted green olives
- 1/2 cup sliced black olives
- 1-1/2 tablespoon capers
- 1/2 cup Spanish onion, sliced in quarters
- 1 cup fresh parsley, coarsely chopped
- 1/3 cup Ottavio® Extra Virgin Olive Oil
- 3 garlic cloves, finely chopped
- 3/4 cup Feta cheese, crushed
- Salt and pepper to taste
Sautée the chopped garlic in 2 teaspoons of Ottavio® Extra Virgin Olive Oil until golden.
Heat a pot of salted water. When the water comes to a boil, drop in the Penne Rigate and cook 8-10 minutes. Drain.
Mix all ingredients in a large bowl. Refrigerate for 2 hours prior to serving.
Serves 4 people
- 2/3 cup Ottavio® Extra Virgin Olive Oil
- 3 medium garlic cloves, peeled and chopped
- 1 lb tomatoes, chopped with skin removed
- 3-1/2 oz pitted and sliced black or green olives
- 4 tablespoons capers
- Salt and pepper
- 3/4 lb Spaghetti
- 2 tablespoons chopped parsley
Heat the Ottavio® Extra Olive Oil in a frying pan and fry the garlic until golden. Add the tomatoes. Fry until the oil starts to rise to the surface. Add the olives and capers. Season the dish lightly with salt and pepper. Cook for 5 minutes. Remove from the heat and set aside.
Heat a pot of salted water. When the water comes to a boil, drop in the Spaghetti and cook 8-10 minutes. Drain. Mix with the sauce and garnish with parsley or Parmesan cheese.
Serves 4 people