10-Minute Penne with Caponata Sauce

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.

　　

Step 3

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:

Step 4

Penne with Salsa and Cilantro

　　

Step 5

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:

Step 6

Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.

　　Reprinted with permission from Dinners in a Dish or a Dash by Jean Anderson. © 2000 William Morrow