Fusilli alla Siracusana


A delicious and colourful first course 


400 g Fusilli ai cereali
0,5-1 aubergine
1-2 yellow peppers
600 g tomatoes
3 anchovy fillets in oil
1 tbsp capers
40 g pitted black olives
2 garlic cloves
a little bit of olive oil
1 pinch/es of salt
1 pinch/es of pepper
a little bit of basil, chopped
a little bit of grated pecorino (sheep's cheese)


  • Cut in two, rinse and bake the peppers with the skin upward in a ventilated oven at about 200° C, until they turn brown.
  • Take them out of the oven, peel them and cut them into pieces.
  • Cut the aubergine into cubes of about 1 cm, sprinkle with salt and let them sit for a while so that their water drains out.
  • Blanch the tomatoes in boiling water, peel them and cut them into cubes.
  • Quickly rinse the anchovy fillets, dry them and cut them into small pieces.
  • Chop the olives and cut the garlic into thin slices.
  • Dry the aubergine cubes with paper towels.
  • In a saucepan, heat 4 tablespoons of olive oil and then cook the aubergine and garlic, stirring carefully.
  • Add the tomatoes and anchovies and season with salt and pepper. Cover the pot and let it all simmer for about 10-15 minutes.
  • In a large pot, bring water to a boil, add salt and cook the pasta until it is “al dente”, a bit chewy at the centre.
  • In the meantime, add the peppers, olives and capers to the sauce, stir and cook briefly all without a cover.
  • Drain the pasta, pour it into a bowl and season it with the vegetable sauce.
  • Garnish with cheese and basil. A good accompaniment to the dish is Schär’s Ciabattina Rustica.

A tip: depending on tastes, the dish can also be made with other types of vegetables, such as zucchini sautéed briefly in olive oil, green peppers or broccoli.

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