Buon appetito!
Quick pasta from the pantry
Ingredients
4 persons
- 1 jar Salted anchovies
- 1 Little book chilies
- 3 tablespoons ELVEA Double Tomato Concentrate
- 1 Little book capers
- 2 glances sardines in oil
- 1 jar appetizers
- 1 onions
- 0.5 zucchini
- 0.5 eggplants
- Parmesan cheese
- 400 Gram penne
- 1 cloves look
- 0.5 lemon
- 1 mishap fresh basil
- pepper
- salt
Preparation
-
1
Cook the pasta al dente.
-
2
Sauté the onion and diced zucchini and eggplant in olive oil.
-
3
Add the chopped garlic and anchovies and fry until the anchovies are melted.
-
4
Now add the capers, peppers, the cans of sardines with the oil, the tomato paste and the antipasti.
-
5
Let everything heat up well.
-
6
Add the juice of the lemon and basil leaves and simmer for another 2 min.
-
7
Add the pasta to the sauce and top with Parmesan flakes.
