Penne in Sicilian tomato sauce

Ingredients

Directions

1. 1

   Wash and clean the tomatoes and cut them into pieces. Peel garlic and chop finely. Peel onions and cut into small cubes. Heat oil in a pot. Fry the tomatoes, onions and garlic for about 5 minutes.

2. 2

   Wash the anchovies and cut them into small pieces. Deglaze tomatoes with stock, add anchovies and simmer covered for about 1 1/2 hours at low heat. Clean and wash the zucchini and eggplant.

3. 3

   Clean the peppers, wash them. Cut vegetables into fine cubes. Wash the herbs and dab dry. Add rosemary and thyme to the sauce and boil down to a creamy sauce in an open pot. Meanwhile, prepare pasta in boiling salted water according to package instructions.

4. 4

   Pluck basil leaves from the stems. Remove thyme and rosemary from the sauce. Fold in basil, zucchini, aubergines, olives and peppers and simmer for another 3 minutes, seasoning with salt, pepper and a little sugar.

5. 5

   Drain the pasta thoroughly, put it back into the pot and mix with the sauce. Arrange the pasta on preheated plates and sprinkle with parmesan.