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Roasted Tomato & Eggplant Pasta Puttanesca

Claudia Brick
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

16

Anchovies

1

Olive oil for cooking eggplant and anchovies

1

Basil, fresh

1/2 tsp

Chilli flakes, dried

2

Eggplants

6 cloves

Garlic

1 2/3 kg

Tomatoes

1

tin Tomato paste

1/3 cup

Capers

1/2 cup

Olives

3 tsp

Sugar

5 tbsp

Olive oil

1

Parmesan, fresh