1 package of spaghetti
1/2 cup of olive oil
1 chopped onion
2 cloves of garlic
2 green peppers, cut into strips
8 cherry tomatoes, diced
1 eggplant, cut into cubes
12 black olives, pitted
1 tablespoon of capers
1 tablespoon of chopped fresh parsley
4 anchovy fillets, mashed
salt to taste
1 package of spaghetti
1/2 cup of olive oil
1 chopped onion
2 cloves of garlic
2 green peppers, cut into strips
8 cherry tomatoes, diced
1 eggplant, cut into cubes
12 black olives, pitted
1 tablespoon of capers
1 tablespoon of chopped fresh parsley
4 anchovy fillets, mashed
salt to taste
Heat the olive oil in a large skillet
Add the onion, garlic, and green peppers
Cook for 10 minutes, stirring occasionally
Add the cherry tomatoes and eggplant
Let simmer for 30 minutes, stirring occasionally
Add the black olives, capers, parsley, and anchovy fillets
Season with salt to taste
Simmer gently for an additional 10 minutes
Check the seasoning
Combine with cooked spaghetti, al dente, and drained
Serves 6 people.
