White Corn Pennette Rigate Salad with Sautéed Caponata and Arugula

Plate of White Corn Pennette Rigate Salad with Sautéed Caponata and Arugula
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Serves 4


One box of Bontasana White Corn Pennette Rigate
20 grams red onion, peeled and diced small
100 grams eggplant, cleaned and cut into 1-centimetre (½-inch) cubes
50 grams red bell pepper, cleaned and diced into 1-centimetre pieces
50 grams yellow bell pepper, cleaned and diced into 1-centimetre pieces
80 grams zucchini, diced into 1-centimetre pieces
20 grams arugula (optional)
Radish sprouts (optional)
Extra virgin olive oil to taste
Salt to taste

Place a large pot of water on the stove and bring to a boil.

Add two tablespoons of olive oil to a saucepan over medium heat, throw in the onion and a pinch of salt and sauté for 2 minutes.

Add the diced eggplant and peppers and cook for another couple of minutes. Then add the zucchini, lower the heat and continue cooking for another 8 minutes.

When the pasta water is boiling, throw in the White Corn Pennette Rigate. One minute before the suggested cooking time expires, remove the Pennette from the heat and drain.

Add the drained Pennette to the vegetables and sauté in the pan for another minute.

Let the mixture cool down and enjoy the Pennette with some of the sautéed vegetable mixture. Alternatively, serve the pasta cold, adding in the arugula and radish sprouts. Combine well and serve.

Recipe by Francesca Bettoni, Beauty Food Blog


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