Italian dishes are firmly established on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is characterized by simplicity, ease of preparation and the attractiveness of the aroma. The classics of Sicily are tomatoes, eggplants and anchovies.
Instructions
- Fry the finely chopped onion until transparent, add the tomatoes, reduce the heat to a minimum and simmer under the lid for 15 minutes.
- Chop the garlic and basil leaves with a knife, cut the fish into slices or mash with a fork. Add to the sauce.
- Fry the finished eggplants separately and cut them arbitrarily. Add to the sauce and simmer for 5 minutes.
- Add the pasta to the sauce a couple of minutes before it is ready, add a ladle of water in which they were cooked, and let them boil for a couple of minutes. Try it with salt (anchovies are salty, maybe that will be enough).
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