Pasta Sauce from Puglia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (Spirelli, Riatoni etc.)
- 1 eggplant (s)
- 2 zucchini
- 1 handful cherry tomato (s)
- 1 red pepper (s)
- 1 piece (s) ginger, small
- 1 clove garlic
- 2 tablespoon capers (ideally pickled in salt)
- 2 anchovy fillet (s) or anchovy paste
- 2 tablespoon tomato paste
- 2 tablespoon olive oil
- 0.25 liter ¼ broth
- salt and pepper
- possibly parmesan
- oregano
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the package recommendations.
- In the meantime, cut the eggplant and zucchini into 1 cm cubes. Gently fry in olive oil. Add the garlic and ginger, cut into small pieces. Likewise capers. Steam for about 5 minutes.
- Halve the cherry tomatoes, sauté briefly. Then stir in the tomato paste and pour the broth over it. Chop the anchovy fillets very finely and add. Turn off the stove, put the lid on it and let it steep for another 5 minutes. The vegetables should be soft and juicy. If there is still not enough liquid, add some broth.
- Finally, add a dash of the best olive oil, season with oregano, salt, pepper, and serve with the freshly cooked noodles.
- If you like: freshly ground parmesan.
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