Aficionados of Sicily can only worship the great Pirandello, which is dedicated to this simple recipe but fragrant. Why not then call a literary dinner with friends, cook this tasty recipe and read along with some songs of this Italian Nobel prize?
Pupi us dear Fifi, the Holy Spirit enters into us and you baby.
from the cap and bells of Luigi Pirandello
It is much easier to be a hero and a gentleman. Heroes can be sometimes, always honest.
Luigi Pirandello
Serves 6
bucatini
600 g 100 g 100 g black olives
grated Parmesan cheese 50 g butter 30 g capers
1 kg
tomatoes 5 tablespoons olive oil 2 cloves garlic
3 anchovy fillets
1 aubergine 1 red pepper 1 sprig of basil
salt, pepper
Preparation
Fry in hot oil the eggplant, cut into cubes. Roast the peppers over high heat on a griddle, skin after removing the seeds and cut into strips. Fairy brown the garlic with oil in a saucepan, over low heat, add the anchovies and let them crush crushing with a wooden spoon, add the capers and pitted olives, stir for a few minutes and add the peeled tomatoes cut into strips , salt and pepper, add basil leaves and cook for 20 minutes, then add the bell pepper. Cook for another 5 minutes, Remove the pan from the heat and stir in eggplant. Cook the pasta in salted water, drain it al dente and pour into a large bowl with half the dressing, butter and half the Parmesan, stir well and add to the surface with the remaining sauce and Parmesan cheese.
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