AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 6 tbsp extra virgin olive oil
- 6 dried tomatoes in oil chopped
- 2 tbsp of salty capers
- 2 garlic cloves thinly sliced
- 1 red hot chili pepper
- 250 ml ml peanut oil for frying
METHOD
Rinse capers and dry. Heat the peanut oil in a small pan, make it hot, and fry capers for a few seconds. Drain on paper towels.
Cook Tortelloni according to the package instructions. In the meantime heat extravirgin olive oil in a frying pan with red hot chili pepper, garlic and chopped dried tomatoes until fragrant for about 2-3 minutes.
Drain Tortelloni and add them to the pan. Stir gently to coat the pasta with the oil condiment and divide among 2 plates. Garnish with fried capers and serve.
Cook Tortelloni according to the package instructions. In the meantime heat extravirgin olive oil in a frying pan with red hot chili pepper, garlic and chopped dried tomatoes until fragrant for about 2-3 minutes.
Drain Tortelloni and add them to the pan. Stir gently to coat the pasta with the oil condiment and divide among 2 plates. Garnish with fried capers and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- 6 tbsp extra virgin olive oil
- 6 dried tomatoes in oil chopped
- 2 tbsp of salty capers
- 2 garlic cloves thinly sliced
- 1 red hot chili pepper
- 250 ml ml peanut oil for frying
METHOD
Rinse capers and dry. Heat the peanut oil in a small pan, make it hot, and fry capers for a few seconds. Drain on paper towels.
Cook Tortelloni according to the package instructions. In the meantime heat extravirgin olive oil in a frying pan with red hot chili pepper, garlic and chopped dried tomatoes until fragrant for about 2-3 minutes.
Drain Tortelloni and add them to the pan. Stir gently to coat the pasta with the oil condiment and divide among 2 plates. Garnish with fried capers and serve.
Cook Tortelloni according to the package instructions. In the meantime heat extravirgin olive oil in a frying pan with red hot chili pepper, garlic and chopped dried tomatoes until fragrant for about 2-3 minutes.
Drain Tortelloni and add them to the pan. Stir gently to coat the pasta with the oil condiment and divide among 2 plates. Garnish with fried capers and serve.
