Fusilli alla Siracusana
A delicious and colourful first course
|400 g||Fusilli ai cereali|
|3||anchovy fillets in oil|
|40 g||pitted black olives|
|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.