Now I need to be careful here as I know how Sicilians can be about keeping their recipes authentic. In my 20’s I once cooked this for a group of Sicilians in Sicily..... what was I thinking??! Well they all had their opinions on how it should be and who knew that there were so many different versions? I have added a few anchovies to my sauce and I know a few purists would say this was wrong, but it just added a lovely savoury saltiness that I thoroughly enjoyed. Whether you use ricotta, pecorino or parmesan, this is a lovely budget pasta meal that should definitely be tried. Enjoy 😊
4 cloves of garlic
1 teaspoon dry chilli flakes (optional)
3 anchovies - finely chopped
1 tablespoon baby capers - drained
1 teaspoon balsamic vinegar (I like @belazu
1 tin if tomatoes
320 g dried spaghetti
50 g grated Parmesan
Cut the aubergine into 1 cm squares drizzle with olive oil and season. Roast for 20 minutes at 210 degrees. Keep an eye on them though as they can burn quickly.
Meanwhile, sauté the garlic in olive oil for 2 minutes. Add the tomatoes, anchovies, chilli flakes and capers and simmer for 20 minutes.
Bring a large pan of water to the boil and cook pasta according to pack instructions.
Remove the aubergine from the oven and stir into the sauce.
Drain the pasta and combine with the sauce using a little of the cooking water to loosen if necessary. Sprinkle with Parmesan and fresh basil.