

Pipette and Caponata Sauce, Basil, Pine Nuts and Lemon Oil
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 and pepper to taste