Spaghetti from the sun with anchovies

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Spaghetti from the sun with anchovies

Spaghetti from the sun with anchovies

Number of people

400 g spaghetti

4 tomatoes

1 eggplant

1 red pepper

8 anchovy fillets

2 cloves of garlic

100 g pitted black olives

80 g grated parmesan cheese

3 tablespoons of olive oil

1 tablespoon capers

basil leaf



Preparation: 20 min
Cooking time: 45 min
Step 1
Peel, seed and cut the tomatoes and eggplant into small cubes.
Step 2
Cut the pepper into thin strips.
Step 3
Peel and chop the garlic.
Step 4
Heat the oil in a large casserole dish, add the eggplant cubes and sauté over medium heat.
Step 5
Add the pepper, tomatoes and garlic, salt, pepper and simmer 20 min.
Step 6
Cook the pasta in boiling salted water.
Step 7
Meanwhile, slice the olives into slices and cut the anchovies into small pieces. Chop the basil.
Step 8
Add these three elements to the casserole and capers and simmer for another 15 minutes. Drain the pasta, mix it with the sauce and serve sprinkled with parmesan cheese.
I add my grain of salt

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