AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS
10
Easy
AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS
10
Easy
AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS
INGREDIENTS
1pack Rana Aubergine Parmigiana Tortelloni
6tbspextra virgin olive oil
6 dried tomatoes in oil chopped
2 tbsp of salty capers
2 garlic cloves thinly sliced
1red hot chili pepper
250mlml 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.
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.