Fusilli with peppers and eggplant

Name: Fusilli with peppers and eggplant
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Fusilli pasta 11.3 oz; Green peppers 2 cups; Eggplant 0.7 lb; Peeled tomatoes 1.7 cups; Anchovies in oil 0.5 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Fine salt to taste; Basil to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Low

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PRESENTATION

Recipe by
Nicola Sorrentino

Fusilli with peppers and eggplant is built around a slow-cooked sauce that gets more depth than the ingredient list might suggest. Peppers and eggplant cook down together with canned peeled tomatoes, basil, and anchovies — the anchovies working quietly in the background to round out what would otherwise be a straightforward vegetable sauce.

Both vegetables peak in summer, when they're at their sweetest and firmest, and the result is a coating sauce that clings to every curve of the pasta. The spiral shape traps the sauce between its coils, so each forkful carries the full weight rather than leaving it behind in the bowl. The anchovies don't announce themselves — they add a layer of savoriness that makes the finished dish taste more developed than the vegetable base alone would deliver.

How to prepare Fusilli with peppers and eggplant

To prepare the fusilli with peppers and eggplant, start by washing the vegetables. Take the peppers, cut them in half 1, remove the stem, seeds and inner membranes, then slice them into strips 2 and dice them into pieces about half a centimeter (about 3/16 inch, ≈0.20 in) 3.

Trim the eggplants and first slice them 4, then cut them into cubes the same size as the peppers 5 so that they cook evenly. Pour extra virgin olive oil into a large skillet, add the peeled garlic clove and the anchovies 6.

Let the anchovies melt over medium heat for 2-3 minutes, stirring gently until you obtain a flavorful base. Add the eggplants 7 and the peppers 8. Sauté to flavor over medium-high heat for about 2-3 minutes, stirring often. Add a ladle of hot water 9.

Continue cooking for about 5 minutes, then pour in the crushed peeled tomatoes 10. Add hand-torn basil leaves 11, season with salt and pepper 12.

Add another small ladle of water 13 and let cook over medium-low heat for about 30 minutes, covering with a lid 14. Stir from time to time and add a little more water during cooking if the sauce becomes too dry. Meanwhile, bring a large pot of water to a boil and salt to taste. As soon as it reaches a boil, add the fusilli 15.

Drain the pasta al dente and transfer it directly to the skillet with the sauce 16. Toss everything well and finish cooking 17. If necessary, add a ladle of the pasta cooking water to obtain a creamier consistency. Finish with a drizzle of extra virgin olive oil and serve the fusilli with peppers and eggplant hot, optionally garnishing with more fresh basil 18.

Storage

We recommend enjoying the fusilli with peppers and eggplant just prepared. If there are leftovers, you can store them in the refrigerator in an airtight container for 2 days.

The sauce can be made in advance and stored in the refrigerator for 2 days; alternatively you can freeze it.

Tip

For an even fresher and more aromatic variation, you can replace the basil with mint. If you prefer a stronger flavor, finish the dish with a sprinkle of grated Parmesan or Pecorino just before serving.

For the translation of some texts, artificial intelligence tools may have been used.

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