Barilla Penne Rigate Mediterranean Salad
Barilla Penne Rigate Mediterranean Salad
50 minutes total
Try this amazing Barilla Penne Rigate Mediterranean Salad recipe!
Ingredients
Serves 4
| 500g | Barilla Penne Rigate |
| 1 garlic clove | |
| ¼ cup | vinegar |
| ½ cup | extra virgin olive oil halved |
| 2 tablespoons | extra virgin olive oil |
| 1 | red pepper chopped |
| 1 pint | cherry tomatoes halved |
| 1 small | eggplant thinly sliced |
| ¾ cup | black olives |
| ⅓ cup | capers drained |
| To taste | Salt and pepper to taste |
| 1 tablespoon | parsley finely diced |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
COOK Barilla Tri-Color Penne following the instructions on the box
Step 2
DRAIN and toss with 1 tablespoon olive oil; place on sheet tray to cool down
Step 3
CRUSH the clove of garlic in half the vinegar, a bit of salt and half the oil
Step 4
Then add the rest of the oil and vinegar
Step 5
HEAT a skillet with two tablespoons of oil, lightly brown the red pepper and cherry tomatoes; set aside
Step 6
ADD salt and pepper to the eggplant and sauté it
Step 7
COMBINE the pasta with the olives, capers and dressing
Step 8
ADD the tomatoes, red pepper and eggplant
Step 9
GARNISH with parsley and serve
Penne Rigate N°73
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne Rigate
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue Box