Ingredients

• 2 tablespoons extra-virgin olive oil (the fruitiest you can find)
• 2 medium-size scallions, trimmed and thinly sliced (include some green tops)
• 1 1/2 cups frozen bell pepper stir-fry mix (red, green and yellow peppers; do not thaw)
• Two 7 3/4-ounce cans caponata, with their liquid
• 1/4 cup chicken broth or water
• 1/4 cup coarsely chopped fresh basil
• 2 tablespoons coarsely chopped Italian (flat-leaf) parsley
• Salt and freshly ground black pepper
• 1/2 pound penne or fusilli, cooked al dente by package directions and drained
• 1/3 cup freshly grated Parmesan cheese

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Instructions

1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
4. Variation: Penne with Salsa and Cilantro Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
5. Penne with Salsa and Cilantro
6. Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
7. Tips: Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.
8. Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.