spaghetti alla syracusana

Name: spaghetti alla syracusana
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 Peppers (e.g. yellow and green); 500 g Aubergines, salt, pepper; 2 medium-sized onions; 4-5 Garlic cloves; 1 can(s) (850 ml) Tomatoes; 75 g black and green olives (without stone); 1 potty Basil; 8 Anchovy fillets (glass); 50 g Capers , 6 tablespoons olive oil (glass); 500-600 g Spaghetti; 100 g Pecorino cheese, aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 Peppers (e.g. yellow and green)
500 g Aubergines, salt, pepper
2 medium-sized onions
4-5 Garlic cloves
1 can(s) (850 ml) Tomatoes
75 g black and green olives (without stone)
1 potty Basil
8 Anchovy fillets (glass)
50 g Capers , 6 tablespoons olive oil (glass)
500-600 g Spaghetti
100 g Pecorino cheese, aluminium foil

Directions

1
Clean, wash and quarter the peppers. Roast on aluminium foil in a preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5. Roast for 15-20 minutes until the skin casts dark bubbles. Cover with damp kitchen paper
2
Clean, wash and dice the aubergines and sprinkle with approx. 1/2 teaspoon salt. Peel and chop onions and garlic. Drain the tomatoes and collect the juice. Coarsely dice the tomatoes and olives. Wash and finely chop the basil. Chop anchovies finely. Drain capers. Peel and cut the peppers into strips.
3
Fry onions and garlic in hot oil until translucent. Dab aubergines. Steam aubergines and tomatoes for about 10 minutes. Add bell peppers, olives, anchovies, capers, basil and tomato juice. Season with pepper, cover and stew for about 20 minutes, stirring several times
4
Possibly break through the spaghetti twice. Cook in plenty of boiling salted water for about 10 minutes. Season the sauce to taste. Drain spaghetti and mix immediately with the sauce. Grate cheese over it. Garnish with basil