A great pasta dish for any occasion:
500 g Vermicelli, or very – narrow spaghetti 100 g Fresh grated Pecorino.
Peel and chop the garlic clove. Chop the anchovy fillets. Rinse the melanzani, cut the stem and stalk into small pieces. Cut the melanzani into cubes. Pour boiling hot water over the tomatoes, peel and roughly dice them.
Rinse the bell pepper, cut it in half, remove the stem and the inner parts and cut the bell pepper into strips. Roughly chop the olives and heat the olive oil in a saucepan. Sauté garlic until translucent, add anchovies and sauté briefly. Add melanzane and stir-fry until browned. Add tomatoes and sauté for five min with lid on until soft.
Stir in peppers, olives and capers. Rinse basil, shake well dry, pluck leaves and add. Bring the sauce briefly to a boil, season generously with salt and freshly ground pepper and simmer gently for 20 min with the lid closed. Just before the sauce is ready, cook the vermicelli in enough salted water until al dente, drain in a sieve and pour into a warmed bowl. Pour the sauce over them and serve them on the spot sprinkled with pecorino cheese.
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