10-MINUTE PENNE WITH CAPONATA SAUCE

10-Minute Penne with Caponata Sauce image

Provided by Jean Anderson

Yield Makes 4 servings

Number Of Ingredients 10

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2 tablespoons extra-virgin olive oil (the fruitiest you can find)
2 medium-size scallions, trimmed and thinly sliced (include some green tops)
1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw)
Two 7 3/4-ounce cans caponata, with their liquid
1/4 cup chicken broth or water
1/4 cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper
1/2 pound penne or fusilli, cooked al dente by package directions and drained
1/3 cup freshly grated Parmesan cheese

Steps:

1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
Variation:
Penne with Salsa and Cilantro
Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
Tips:
Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.