Bertolli’s Pasta caponata

40’ Medium 12345

300gr. – Penne
1- Aubergine
1- Onion
1 clove – Garlic clove
1 tsp. – Chili flakes
1 can. – Canned tomato
50gr. – Parmesan
2 tsp. – Capers
2 tbsp. – Green olives
20ml. – Bertolli Mild & Delicate Olive Oil Spray
To taste – Bertolli Extra Virgin Olive Oil Spray


Step 1

Dice the aubergine. Spray the skillet with Bertolli Mild & Delicate Olive Oil Spray and add it to the pan.

Step 2

Dice, the onion, chop the garlic and cook them together with the aubergine until they are soft.

Step 3

Season with salt and pepper and add the tomatoes.

Step 4

Add the chili flakes, the capers and the green olives and cook for 20 mins

Step 5

Boil the penne until they are al dente.

Step 6

Mix the penne with the sauce, top with Parmesan and finish with Bertolli Extra Virgin Olive Oil Spray.
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