Bucatini island
Instructions
Cut the pepper into strips and tomatoes, cut into cubes the eggplants and coarsely chop the capers, after they have been washed.
Place over heat a pan with 4/5 tablespoons of olive oil, the garlic (will then removed and thrown), the anchovies washed, de-boned and reduced into small pieces, the eggplant, tomatoes and peppers.
Brown lightly, then add the black olives pitted and cut in half, capers and chopped basil leaves.
Stir, season with salt, pepper and cook vegetables at moderate heat, adding a little warm water if they overdry.
Cook bucatini, drain and pour into a bowl, toss with 2 tablespoons of olive oil and vegetable sauce and provolone cheese.
Stir and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta bucatini
- 4 tablespoons of spicy grated provolone cheese
- 1 pepper
- 3 ripe tomatoes
- 1 small eggplant
- 1 tablespoon of capers
- 1 clove of garlic
- 2 anchovies
- 5 pitted black olives
- Basil
- Olive oil
- Salt
- Pepper