Name: Penne Siciliana
Yield: 100 servings
Cuisine: Italian
Ingredients: Zucchini (Cut in half moon shape (hand cut)); Yellow Squash (Cut in half moon shape (hand cut)); Eggplant (Cut 1x4 and slice); Cherry Tomatoes (Marinate with vegetables); Capers (Marinate with vegetables); Oil (For marinating vegetables); Garlic (For marinating vegetables); Basil (For marinating vegetables); White Wine (For marinating vegetables); Crushed Black Pepper (For marinating vegetables); 1 OZ OREGANO - RTU (for Sauce); 1 LB CHEESE-PARMESAN WHOLE (for Sauce); 3 QT MILK - HEAVY CREAM (for Sauce); 2 OZ BASIL TOPS - RTU (for Sauce); 10 QT Tomato Sauce (for Sauce); 2 EA PARSLEY - ITALIAN; 3 PT TOMATO - CHERRY; 6 LB SQUASH - ZUCCHINI; 11 LB PASTA - PENNE; 12 OZ CAPERS; 2 QT HOUSE WINE WHITE; 3 OZ GARLIC - FRESH PEELED; 8 LB EGGPLANT; 1 OZ BASIL TOPS - RTU; OZ PEPPER - BLACK WHOLE (crushed); OZ SALT; 0.5 QT OIL - OLIVE PURE; 6 LB SQUASH - YELLOW

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Penne Siciliana — Formulation & Method | CuliNect