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Torti Calabrese with eggplant, peperoncini, peppers, capers, basil

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Ingredients for 2 servings:

  • 150 g pasta (torti or trofie)
  • 1 eggplant(s)
  • 1 pointed pepper
  • 1 pepperoncini
  • 1 m.-sized tomato(s)
  • 2 tbsp tomato paste
  • 3 cloves garlic
  • 2 tbsp, heaped capers
  • ½ bunch basil
  • olive oil
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spicy pasta sauce

Cut the eggplant into 1/2-inch cubes and fry in olive oil until softened. Set aside. Halve the bell peppers and cut into strips. Deseed the chili peppers and cut into thin strips. Deseed and chop the tomato. Finely chop the garlic cloves. Sauté the bell peppers, chili peppers, and garlic in olive oil. Add the tomatoes, tomato paste, a little water, and capers. After about 5 minutes, stir in the eggplants. Season with salt. Meanwhile, cook the pasta according to the instructions. Drain the pasta and toss it into the sauce along with the torn basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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