Summary

Ingredients

• 400 g pasta (Fusilli - spiral pasta)
• 1 kg beefsteak tomato (s)
• 50 g olives, black
• 4 anchovy fillet (s)
• 3 cloves garlic
• 1 large eggplant (s)
• 1 bell pepper (s), green
• 1 tablespoon capers
• 1 bunch parsley
• 100 ml olive oil
• Salt and pepper, a.d.M.

Print Recipe Pin Recipe

Instructions

1. Stone the olives, clean and dice the aubergine. Skin and puree the tomatoes. Water the anchovies to desalt.
2. Roast the bell pepper over a flame or in the grill until the skin blisters. Peel off the skin, cut the pepper into small pieces.
3. Lightly brown the whole cloves of garlic in oil in a large saucepan, remove. Put the aubergine cubes in the oil. Add tomato puree and cook for 10 minutes while stirring. Add paprika, capers, olives, finely chopped anchovies and parsley. Season with salt and pepper and reduce a little while stirring.
4. Cook the fusilli al dente and serve mixed with the sauce.
5. Beefsteak tomatoes can easily be replaced by Pomodori Pelati.