Eggplant Caponata Agnolotti with Mediterranean Bruschetta

eggplant caponata agnolotti pasta

Using prepared tomato bruschetta and hummus, this vegetarian plate couldn’t be easier.


  • 4-5 Eggplant Caponata Agnolotti (#01448)
  • ~2 tbsp. prepared tomato bruschetta
  • ~2 tbsp. black bean hummus
  • ~5 mozzarella pearls
  • ~1 marinated artichoke heart, quartered
  • sprig of fresh thyme

How to Make It

  1. Prepare boiling water to cook pasta
  2. Heat bruschetta in a medium saucepan
  3. In a separate sauce pan, warm black bean hummus
  4. Boil Agnolotti for about 4 minutes
  5. Smear plate with hummus; arrange Agnolotti on top
  6. Top with warm bruschetta; garnish with mozzarella pearls, artichoke heart, and thyme



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