SerpApi.Org
Category: Main Courses
Ingredients
- Fusilli pasta 320 g
- Green peppers 300 g
- Eggplant 300 g
- Peeled tomatoes 400 g
- Anchovies in oil 15 g
- Garlic 1 spicchio
- Extra virgin olive oil 25 g
- Fine salt q.b.
- Basil q.b.
Preparation
To prepare the fusilli with peppers and eggplant, start by washing the vegetables. Take the peppers, cut them in half (1), remove the stem, seeds and inner membranes, then slice them into strips (2) and dice them into pieces about half a centimeter (about 3/16 inch, ≈0.20 in) (3).
Trim the eggplants and first slice them (4), then cut them into cubes the same size as the peppers (5) so that they cook evenly. Pour extra virgin olive oil into a large skillet, add the peeled garlic clove and the anchovies (6).
Let the anchovies melt over medium heat for 2-3 minutes, stirring gently until you obtain a flavorful base. Add the eggplants (7) and the peppers (8). Sauté to flavor over medium-high heat for about 2-3 minutes, stirring often. Add a ladle of hot water (9).
Continue cooking for about 5 minutes, then pour in the crushed peeled tomatoes (10). Add hand-torn basil leaves (11), season with salt and pepper (12).
Add another small ladle of water (13) and let cook over medium-low heat for about 30 minutes, covering with a lid (14). Stir from time to time and add a little more water during cooking if the sauce becomes too dry. Meanwhile, bring a large pot of water to a boil and salt to taste. As soon as it reaches a boil, add the fusilli (15).
Drain the pasta al dente and transfer it directly to the skillet with the sauce (16). Toss everything well and finish cooking (17). If necessary, add a ladle of the pasta cooking water to obtain a creamier consistency. Finish with a drizzle of extra virgin olive oil and serve the fusilli with peppers and eggplant hot, optionally garnishing with more fresh basil (18).
Storage
We recommend enjoying the fusilli with peppers and eggplant just prepared. If there are leftovers, you can store them in the refrigerator in an airtight container for 2 days.
The sauce can be made in advance and stored in the refrigerator for 2 days; alternatively you can freeze it.
Tip
For an even fresher and more aromatic variation, you can replace the basil with mint. If you prefer a stronger flavor, finish the dish with a sprinkle of grated Parmesan or Pecorino just before serving.
