Mezze Penne Tricolore Capri

  • 475
  • 64.8g
  • 12.8g
  • 15.6g
  • Prep
  • Cook


Ingredients for 4 people       

  • 1 box BARILLA Tri-Color Penne
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove sliced
  • 1 small eggplant diced
  • 1/2 glass white wine
  • 1 tablespoon capers
  • 10 black olives
  • 4 Italian tomatoes chopped
  • ½ tablespoon oregano
  • Salt and pepper to taste
  • 4 tablespoons Parmesan cheese grated
  • 2 tablespoons cup parsley minced


  1. 1
    HEAT the olive oil in a skillet and sweat the garlic for 1 minute over low heat, then add the eggplant and cook for 5 minutes at medium or medium-high
  2. 2
    ADD the white wine, capers and olives
  3. 3
    COOK for 5 more minutes
  4. 4
    ADD the tomatoes and herbs to the mix, cook for 10 minutes, then add salt and pepper
  5. 5
    COOK Barilla Tricolor Mezze Penne ‘al dente’ following the Preparation on the box
  6. 6
    DRAIN and combine the pasta with the sauce
  7. 7
    SERVE sprinkled with cheese

This site uses cookies to send you advertising and services in line with your preferences. By closing this banner, scrolling through this page or clicking on any of its elements will allow us to use cookies. To hide this message click the "accept" button. If you want to know more or deny the consent to all or some cookies, click here.