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Recipe

Spiral Pasta with Eggplant, Anchovies, Capsicum, Tomato & Chilli

Spiral Pasta with Eggplant, Anchovies, Capsicum, Tomato & Chilli from Amanda's Easy Eats S2024

As seen on: Amanda's Easy Eats (Season 2024: Episode 4)

Ingredients

  • Oil
  • 8 anchovies
  • 4 medium sized finger or two large eggplants chopped
  • 1 clove garlic smacked
  • ½ brown onion chopped
  • 1 punnet cherry tomatoes
  • Pepper
  • 1 long red capsicum chopped
  • 1 tin tomatoes
  • 4 dsps Italian style chilli paste (I use Bippi’s)
  • 1 pkt spirals pasta
  • 1 tbs Kalamata olives
  • 50gm pecorino grated

Instructions

  1. Bring a large saucepan of salted water to the boil
  2. Meanwhile pour a good slug of oil into a fry pan and heat
  3. Drop in anchovies and allow to melt down over a medium heat
  4. Add eggplant and stir
  5. Add clove of garlic and stir – you may need to add some more oil here
  6. Cover pan and allow eggplant to become golden
  7. Add onions and stir
  8. Add cherry tomatoes and stir
  9. Season with pepper
  10. Add capsicum and stir
  11. Cover and simmer until cherry tomatoes have broken down a bit
  12. Add tinned tomatoes, gently crush with the back of a wooden spoon and mix through
  13. Add chilli paste, stir through and cover
  14. Pour pasta into saucepan of boiling water and cook for 8 mins
  15. Add olives to eggplant sauce and stir – remove lid to allow to thicken
  16. When pasta is cooked add straight from the saucepan into the eggplant sauce and stir through
  17. Add pecorino, mix in and serve