Saturday Beefcake: First Course, Bucatini Alla Catanese

Ingredients for 4 people:
Bucatini 350 grams, cooked slightly under al dente
Tomatoes 300 grams
Sicilian Olives, 80 grams
Anchovies in oil, two
Eggplant, one, peeled and cut into cubes
Red Bell Pepper, one, cubed
Capers, salted, one tablespoon
Garlic, two cloves
Basil, two sprigs
Virgin Olive Oil
Coarse Salt



1. Brown the bell pepper with a clove of garlic in a skillet with a little oil for about five minutes.
2. Blanche the tomatoes in boiling water for a few moments, drain and remove the skin and seeds and then cut them into small wedges
3. Rinse the olives, pit them then cut them into circles.
4. Cut the anchovies into small pieces.
5. Rinse capers quickly in water to remove salt, then coarsely chop.
4. Peel remaining garlic clove and let it brown in a skillet with a little olive oil.
5. Add the anchovies and diced eggplant and cook over medium heat until it is golden brown.
6. Then add all other ingredients, including pepper and basil.
7. Toss the cooked bucatini for a few minutes in the pan with the sauce.