Fusilli Alla Siracusana

Try this delicious pasta dish:

Peel the peppers (*) In the meantime, cut the melanzana into cubes of about 1 cm, place on a dishcloth or several layers of kitchen roll, sprinkle with salt and leave for about half an hour.

Cut out the fruit from the tomatoes. Put the tomatoes in boiling water for about 10 seconds, cool and remove the skin. Cut tomatoes into quarters and remove seeds – crush the “insides”, strain through a sieve and set aside.

Remove the skin from the garlic and cut it into pieces as small as possible. Rub anchovy fillets well dry with kitchen roll. Cut anchovies, olives and tomatoes into small pieces.

Rinse the melanzane cubes briefly, then dry them well with a kitchen roll or possibly a kitchen towel. Heat half of the oil, add the eggplant and garlic and sauté. Add anchovies, tomatoes and strained paradeis innards. Season vegetables with salt, pepper and oregano, cover and steam over medium heat until tender, about 12 min.

In a large saucepan bring 3-4 liters of salted water to a boil, add fusilli and make al dente (takes 10 min).

While pasta is making, cut bell bell pepper in half, remove stalks and seeds and cut into small diamonds. Mix the peppers, olives and capers in the sauce and simmer gently for about 10 minutes, adding a little soup if necessary.

Cut basil into strips. Put the fusilli in a s

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