Quick & Easy

Spaghetti siciliana

spaghetti siciliana
1H 5M
1H 20M



1.Place anchovies in small shallow bowl. Cover with milk; stand 10 minutes to remove excessive salty taste. Drain well; chop anchovies finely.
2.Heat oil in large frying pan. Cook onion, eggplant and capsicum, stirring, until eggplant is soft; add garlic, undrained tomatoes and basil. Cover; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Add anchovy, olives, capers and parsley; cook, uncovered, a further 5 minutes.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Serve sauce over pasta.

Related stories