Rammaché alla Siciliana

Ingredients

• 400g (14 oz) pasta (such as spaghetti or penne) 400g (14 oz) pasta (such as spaghetti or penne)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 eggplant, diced 1 eggplant, diced
• 2 bell peppers (1 red, 1 yellow), sliced 2 bell peppers (1 red, 1 yellow), sliced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 tablespoons capers, rinsed 2 tablespoons capers, rinsed
• 1/4 cup black olives, pitted and halved 1/4 cup black olives, pitted and halved
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the diced eggplant and bell peppers to the skillet. Cook until they start to soften, about 5 minutes.
4. 4.
   Stir in the diced tomatoes, capers, black olives, and anchovy fillets. If desired, add red pepper flakes for a hint of spice. Season with salt and pepper to taste.
5. 5.
   Simmer the mixture for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Serve hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse well before using in the recipe.

Tips & Tricks

• For a vegetarian version, omit the anchovies and add a pinch of dried oregano for added flavor.
• If you prefer a spicier dish, increase the amount of red pepper flakes to suit your taste.
• Serve with a sprinkle of grated Parmesan cheese for an extra savory touch.
• This dish can be enjoyed warm or at room temperature, making it a great option for picnics or potlucks.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Rammaché alla Siciliana as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Garnish each plate with a sprig of fresh basil and a drizzle of extra virgin olive oil for an elegant touch. Serve in colorful ceramic bowls to showcase the vibrant colors of the dish.