Farfalle with Courgettes, Aubergines & Anchovies

We loved this pasta dish. It is quite quick and easy to prepare...proper foolproof! Aubergines and zucchine are two of my favourite vegetables, I could eat them with anything, anytime. The anchovies (as per usual) disappear whilst cooking but they enhance the flavour of this dish substantially. Good quality olive oil finishes off this dish impeccably. So give it a go.You will need...

• 350g farfalle (or other short pasta)
• 1 aubergine (about 400g), sliced into strips
• 2 large zucchine (about 400g), sliced into strips
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 1 red chilli, sliced
• 1 onion, chopped
• 1 60g can anchovy fillets in olive oil
• Grated Parmesan cheese, to serve (optional)

Method

1. Drain the oil from the anchovy into a large pan and heat it up.
2. Cook the onion, chilli and garlic until onion is soft and transparent. Add the zucchine and aubergine slices and cook until they are soft.
3. In the meantime cook the pasta and drain.
4. Into the pan with the veg, stir in the anchovies.
5. Add the pasta and 3 tbsp olive oil and stir carefully (not to break the pasta).
6. Serve warm with grated Parmesan cheese.

Enjoy!!

R&A