Try this easy Fusilli with Peppers and Eggplants recipe, a classic Italian dish.

Fusilli con peperoni e melanzane

Fusilli with Peppers and Eggplants is a simple Italian dish that highlights two iconic summer vegetables. While peppers and eggplants are available year-round, they reach their peak sweetness and flavor in the summer, making them ideal for authentic Italian recipes like this one.

In this recipe, eggplants and peppers are slowly cooked with tomatoes, anchovies, and basil, creating a rich sauce that clings perfectly to the fusilli pasta. This dish is perfect for a family lunch or a summer dinner.

Ingredients

• Fusilli pasta – 400g
• Peppers – 2
• Eggplants – 2
• Canned tomatoes – 400g
• Anchovy fillets – 4
• Fresh basil – a handful
• Extra virgin olive oil – 4 tbsp
• Garlic – 2 cloves
• Salt and pepper to taste

Instructions

1. Start by washing and dicing the peppers and eggplants.
2. Heat the olive oil in a large pan and sauté the garlic until golden.
3. Add the anchovies, letting them dissolve in the oil.
4. Introduce the diced peppers and eggplants, cooking until they soften.
5. Pour in the canned tomatoes and season with salt and pepper.
6. Let the sauce simmer gently for about 30 minutes.
7. Meanwhile, cook the fusilli in salted boiling water until al dente.
8. Drain the pasta and mix it with the sauce, adding fresh basil leaves.
9. Serve hot, garnished with additional basil if desired.

Enjoy this delightful Italian recipe with your loved ones!

If you love pasta with seasonal vegetables, try these recipes too:

• Pasta with Eggplants
• Creamy White Eggplant Pasta
• Pasta with Peppers
• Pasta with Peppers and Bacon
• Pasta with Peppers and Zucchini
• Vegetable Garden Pasta

Total Time: 50 min

Cuisine: Italian