Pasta Alla Palermitana – Pasta with Bell Pepper/Aubergo

Pasta dishes are always a good idea!

The peppers as ditto the melanzani rinse, dab. Quarter the pepper, cut out the seeds and then cut into thin strips. Chop the melanzani and the toamts into small cubes. Stone the olives and chop the capers.

Remove the peel from the garlic clove and finely weigh it together with the anchovy fillets.

Heat the oil in a pan and fry the tomatoes, melanzane, anchovies and garlic for 10 minutes over medium heat.

Then add the bell pepper strips, the whole basil leaves and the olives. Season with salt and pepper. Cover and cook gently in its own juice.

After half the cooking time, cook the pasta “al dente” on the stove, drain it, mix it neatly in a heated baking dish with the vegetable sugo and the grated cheese.

Put it on the table immediately.

The dish dates back to a time when in Sicily you couldn’t buy Parmesan cheese everywhere from the grocer around the corner. Only sheep’s cheese completes the flavor just right and you should not replace it with Parmesan cheese.

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