12 fresh mixed-colour chillies
2 aubergines , (500g total)
300 g dried wholewheat penne
4 cloves of garlic
1 x 400 g tin of quality plum tomatoes
Parmesan cheese, to serve
extra virgin olive oil
The capers add to this dish a fantastic flavor – like the sea, they smell. I just love them! I love them!


1.Halve the chilies and desire to make a fast chili oil. Pour into a non-bonding fryer pot on medium-low heat, add the chilies to the cloth, add a clean heatproof jar with olive oil.
2.Place a hot salty water pan on the pasta in the meantime. Halve the eggplant in the water, covered and raise it for 5 minutes, then keep the water boiling.
3.Take the soft chillies carefully into the jar, spoon them in the oil, leave two tablespoons in the pan (keep the chilli oil jar for a kick to the meals of tomorrow).
4.Cut the aubergine into chunks of 3 cm, add salt and black pepper to the saucepan, then turn the heat to medium.
5.Pak instructions include boiling pasta when peeling and slicing the garlic thinly and frying for 2 minutes with the eggplant.
6.Pour the tomatoes and split them with a spoon of wood and water worth half a tin.
7.Add as many chillies as you dare and cook until the pasta is ready, and taste and season.
8.Pasta drain, reserve a bowl of cooking water, then throw in the sauce and, if necessary, loosen the pasta with a little cooking water.

The capers add to this dish fantastic flavor – like the sea, they smell. just love them! love them!

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