AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS

  • 10 min
  • Easy

AUBERGINE PARMIGIANA TORTELLONI WITH HOT PEPPER, DRY TOMATOES AND FRIED CAPERS

  • 10 min
  • Easy
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.

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.