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Fusilli with peppers and eggplant · GialloZafferano.com

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  Speaker 1: Fuzillly with peppers and eggplant is a simple, rich pasta
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  Speaker 1: dish from southern Italy. You enjoy soft eggplant, sweet peppers,
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  Speaker 1: and ripe tomatoes, with a savory touch from anchovies and
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  Speaker 1: fresh basil. The sauce coats the spirals of Fuzzillly, so
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  Speaker 1: every bite is full of flavor. You serve for people.
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  Speaker 1: You need about fifteen minutes for preparation and about fifteen
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  Speaker 1: minutes for cooking. For this recipe, you need fusilli pasta
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  Speaker 1: three hundred and twenty grams about eleven point three ounces,
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  Speaker 1: green teppers three hundred grams about two cups eggpegplant three
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  Speaker 1: hundred grams about zero point seven pound peel tomatoes four
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  Speaker 1: hundred grams, about one point seven cups anchovis in oil
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  Speaker 1: fifteen grams about zero point five ounce garlic, one clove
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  Speaker 1: extra vaginolive oil twenty five grams, about two tablespoons fine salt,
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  Speaker 1: as needed, fresh basil, as kneaded, black pepper as kneaded,
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  Speaker 1: hot water, as kneaded water and salt. For cooking the pasta,
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  Speaker 1: you start with the vegetables. You wash the green peppers
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  Speaker 1: and the eggplant carefully. You cut the peppers in half.
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  Speaker 1: You remove the stem, the seeds, and the inner membranes.
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  Speaker 1: You slice the peppers into strips. Then you dice them
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  Speaker 1: into small pieces about half a centimeter on each side.
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  Speaker 1: You trim the eggplant. You slice it, then you cut
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  Speaker 1: it into cubes the same size as the pepper pieces.
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  Speaker 1: You keep the cube similar in size so they cook evenly.
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  Speaker 1: You prepare the sauce base. You pour the extra virgin
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  Speaker 1: olive oil into a large skillet. You add the peeled
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  Speaker 1: garlic clove and the ench of it in oil. You
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  Speaker 1: place the skillet over medium heat. You stir gently for
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  Speaker 1: two to three minutes until the ench of his melt
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  Speaker 1: and mix with the oil. You obtain a flavorful base.
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  Speaker 1: You add the dice eggplant and the diced peppers to
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  Speaker 1: the skillet. You sota over medium high heat for about
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  Speaker 1: two to three minutes, stirring often so the vegetables steak
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  Speaker 1: on flavor. You add a ladle of hot water to
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  Speaker 1: the skillet. You continue cooking for about five minutes. You
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  Speaker 1: crush the pilled tomatoes. If they are whole, You pour
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  Speaker 1: the crushed piled tomatoes into the skillet. You tear the
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  Speaker 1: basil leaves by hand and you add them. You season
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  Speaker 1: with fine salt and black pepper. You add another small
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  Speaker 1: ladle of water. You cover the skillet with a lead.
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  Speaker 1: You let the sauce cook over medium low heat for
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  Speaker 1: about thirty minutes. You stir from time to time. If
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  Speaker 1: the sauce becomes too dry, you add a little more
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  Speaker 1: water during cooking. At the end, the vegetables stay tender
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  Speaker 1: and the sauce becomes rich and slightly thick. While the
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  Speaker 1: sawt cooks, you bring a large pat of water to
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  Speaker 1: a boil. You add fine salt as needed. When the
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  Speaker 1: water boils, you add the fuzzily pasta. You cook the
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  Speaker 1: fuzzili until al dente, following the time on the package.
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  Speaker 1: You keep some of the pasta cooking water aside. You
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  Speaker 1: drain the fuzzillly. You transfer the drained fuzzilli directly into
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  Speaker 1: the skillet with the vegetable sauce. You toss everything well
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  Speaker 1: over medium heat. You finish cooking the pasta in the sauce.
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  Speaker 1: If you want a creamier texture, you add a ladle
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  Speaker 1: of the hot pasta cooking water and you mix again.
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  Speaker 1: You turn off the heat. You finish with a drizzle
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  Speaker 1: of extra virgin olive oil. You add a few fresh
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  Speaker 1: basil leaves on top if you like. You serve the
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  Speaker 1: fuzzilli with peppers and eggplant hat so the pasta and
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  Speaker 1: the sauce stays soft and flavorful.