Ingredients
Directions
- 1
Start aubergines in a hot pan with salt but no oil.
- 2
Wait for 5-6 minutes until some of the moisture inside has evaporated and they’ve taken on some colour and become soft.
- 3
Add olive oil, olives, garlic, and anchovies to the pan.
- 4
Fry all together for a few minutes.
- 5
Deglaze the pan with a tbsp of white wine vinegar mixed with 2tbsp water.
- 6
Let it evaporate.
- 7
Add tomatoes, basil, and chilli to the pan.
- 8
Stir for a minute.
- 9
Turn off heat until very al dente pasta is ready to add with probably 100ml of cooking water.
- 10
Mix, mix, mix, aubergines will go a bit creamy.
- 11
Taste, add salt, more chilli if you like, and maybe a squeeze of lemon.
- 12
Optional: Add cheese, such as pecorino or Parmesan.
