Italian cuisine is a source of simple pasta recipes. Try the strongly tomato-flavored and spicy taste of pasta alla Siracusana.
Ingredients
- Eggplant – 1 piece
- Fresh basil – 5 g
- Black olives – 30 g
- Garlic cloves – 3 pieces
- Anchovies – 8 pieces
- Capers – 1 tablespoon
- Farfalle pasta – 500 g
- Canola oil – 2 tablespoons
- Olive oil – 4 tablespoons
- Black pepper – a pinch
- Grana Padano cheese – 80 g
- Salt – a pinch
- Red tomatoes – 4 pieces
- Green bell pepper – 1 piece
Preparation
- Blanch the tomatoes, peel them, remove the seeds using a teaspoon, and set aside in a bowl.
- Remove the seeds from the eggplant and cut it into cubes. Heat 2 tablespoons of olive oil in a deep pan. Add the eggplant to the hot pan, pour in 2 tablespoons of olive oil, and sauté for about 5 minutes, stirring frequently.
- Dice the peeled tomatoes into larger cubes. Remove the seeds from the bell pepper and cut it into strips. Finely chop 3 garlic cloves, add salt, and crush them on a cutting board. Season the eggplant in the pan with salt. Add the bell pepper, tomatoes, garlic, and tomato seeds to the pan. Mix well. Season with a little salt and a generous amount of black pepper. Simmer the mixture over low heat for about 10-15 minutes. Set the pan on the smallest burner.
- In a pot, bring water to a boil for the pasta, add a little vegetable oil and salt. Cook the pasta al dente, covered. Finely chop the capers, slice the olives, and chop the anchovies into cubes, then add them to the pan with the sauce. Stir the sauce. Add 1/2 cup of water and simmer over low heat for about 5-10 minutes.
- Cut several basil leaves into strips and add them to the pan. Season with black pepper.
