Pigeon Cottage Kitchen

Like most families, we eat pasta quite regularly so it’s always good to find a new sauce to add to the recipe rota. I love the meat based sauces in winter but this one is lovely for the warmer days ahead. You can tell from the ingredients – aubergines, peppers, tomatoes, capers and olives that it’s from the south of Italy, Sicily in fact. It looks like sunshine in a saucepan and tastes divine. You’ll be adding this one to your list for sure.

Serves 4

• 1 medium aubergine, cubed
• 1 large yellow pepper
• Olive oil for frying (I used some leftover chilli oil from my pasta all’arrabbiata recipe a few weeks ago)
• 1 clove of garlic, chopped
• 4 anchovy fillets, finely chopped
• 4-5 tomatoes, peeled and chopped or a 400g tin of Mutti tomatoes
• A handful of black olives, pitted and chopped
• 1 tbsp of capers in brine
• 1 small bunch of basil
• 1 x 500g pack of pasta of your choice
• Grated pecorino cheese

To make…

• Roast the yellow pepper on a grill or in the oven. Allow to cool, peel and cut into strips.
• Cube the aubergine and toss in olive oil. Gently fry in a sauté pan until golden brown.
• Stir in the garlic and the anchovies. Cook through for a couple of minutes and then add the tomatoes. Season with a little salt and pepper and simmer until the sauce is reduced. Add the olives, capers, basil and pepper strips and cook for another minute longer.
• Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain and add to the sauce. Serve in warmed bowls and drizzle with a little extra-virgin olive oil and some grated cheese.

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