Fusilli with peppers and eggplant
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
Listen to the recipe
PRESENTATION
Fusilli with peppers and eggplants brings out the best of southern Italian summers. Seriously good stuff. Markets are packed with sweet, colorful vegetables. Folks in Calabria and Campania know how much a good batch of bell peppers and eggplants can change up your meal. Really, really shows what fresh veggies can do at their peak. The vegetables are slow-cooked with ripe, peeled tomatoes, a couple of anchovy fillets, and a handful of basil. That combo—rich and moist—soaks into the spirals of fusilli pasta. And each bite? Packed with flavor. The sauce clings to the twists, so you get a taste of everything with every forkful. Pretty much what you'd expect from classic southern Italian goodness.
Many people enjoy this vegetarian fusilli recipe in the summer. I mean, it's so tender and filling. The way the eggplant gets almost silky, while the bell peppers keep a bit of crisp—which is great. Really comfort food. There’s this nice balance between the tangy tomatoes, the savory touch from anchovy, and the fresh basil on top. And it’s the kind of dish that makes you appreciate easy pasta recipes. And look, some folks in southern Italy like to swap in different veggies or even toss in a few roasted zucchini slices. It's a great example of healthy pasta that still feels pretty hearty.
Families often reach for fusilli with peppers and eggplants. It's quick to put together, and the taste? It really stands out, especially with everyone gathered for a summer dinner. Plus, with its roots in regional Italian cooking, it really, really points out the flavors of the season while keeping things simple and satisfying. Try pairing it with a crisp white wine or a light salad to enhance the really good experience of this traditional favorite. Honestly, you can't go wrong.
You might also like:
- INGREDIENTS
- Fusilli pasta 11.3 oz (320 g)
- Green peppers 2 cups (300 g)
- Eggplant 0.7 lb (300 g)
- Peeled tomatoes 1.7 cups (400 g)
- Anchovies in oil 0.5 oz (15 g)
- Garlic 1 clove
- Extra virgin olive oil 2 tbsp (25 g)
- Fine salt to taste
- Basil to taste
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.