Monday, July 18, 2016

Pasta alla Rosie's Caponata

Pasta alla Rosie's Caponata
From the Executive Kitchens at Stello Foods

1 pound linguine or spaghetti
Extra virgin olive oil to toss pasta
2 TBS freshly grated Romano cheese to finish the dish

Cook pasta al dente, according to instructions on the box. Toss cooked pasta with extra virgin olive oil, top with Caponata and freshly grated Romano Cheese. 

Serves:  4

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