Pipette with Caponata Sauce, Basil, Pine Nuts & Lemon Oil | Barilla for Professionals USA
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Pipette and Caponata Sauce, Basil, Pine Nuts, and Lemon Oil. Fresh and vibrant.
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Cooking tools:
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- Hotel pan
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Ingredients
- 3 lb Barilla Pipette Pasta
- 1 pint pine nuts
- Caponata sauce
- 1 oz garlic, chopped
- 4 cups eggplant ¼ inch diced
- ¾ cup capers
- ½ cup white wine
- ½ cup basil chiffonade
- 3 quarts caponata sauce
- 4 oz lemon infused olive oil (house made or store bought)
- 2 oz blended oil
- ½ oz chopped Calabrian chilies, or other chili
- 1 cup roasted tomatoes
- 1 cup butternut squash ¼ inch diced and roasted
- 6 oz house marinara
- Salt
- pepper
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