Quick pasta from the pantry

Cook the pasta al dente.

Sauté the onion and diced zucchini and eggplant in olive oil.

Add the chopped garlic and anchovies and fry until the anchovies are melted.

Now add the capers, peppers, the cans of sardines with the oil, the tomato paste and the antipasti.

Let everything heat up well.

Add the juice of the lemon and basil leaves and simmer for another 2 min.

Add the pasta to the sauce and top with Parmesan flakes.

Buon appetito!