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Basil Garlic Fettuccine with Caponata Vegetables

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Serving Size: 
4
Ingredients: 
  • 1 lb. Pappardelle’s Basil Garlic Fettuccine
  • 1 medium eggplant, cut into stick-style pieces
  • 2 medium zucchini, cut into stick-style pieces
  • 8 baby onions, peeled
  • 2 garlic cloves, crushed
  • 1 large red bell pepper, sliced
  • 2 tablespoons black olives, sliced
  • 2 tablespoons capers

Sauce*

  • 4 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 1-3/4 cups tomato juice
  • 2/3 cup water
  • 2 tablespoons Bella Sol Modena Barrel-Aged Balsamic
  • Juice of 1 lemon
  • 1 tablespoon sugar

*Or use Pappardelle’s (11 oz.) Lemon Alfredo Sauce

    Instructions: 
    1. Lightly salt eggplant and zucchini, let drain in colander for 30 minutes, rinse and pat dry.
    2. Lightly fry onions, garlic and bell pepper in oil in large saucepan for 5 minutes. Add eggplant and zucchini and fry another 5 minutes.
    3. Stir in tomato juice and water. Mix well, bring to boil, and add rest of ingredients (except pasta). (-Or- *Use Pappardelle's (11 oz.) Lemon Alfredo Sauce in place of "*" items.) Season to taste with salt and ground black pepper. Simmer for 10 minutes.
    4. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and add vegetable mixture to the pasta.

    From This Recipe

    $6.40 | 1 lb. package
    -+
    $6.99 | 11 oz. container
    -+