Ingredients
Units
Scale
- 2 large tomatoes - diced
- 1 sweet onion - sliced
- 4 - 5 cloves of garlic - chopped
- 2 1/2 oz. can of anchovies with capers
- 3 zucchinis’ - sliced with skin
- 7 oz. can of caponata
- 7 oz. of water
- 1/4 cup red wine
- 1/2 tsp. red pepper flakes
- 1 tsp. black pepper
- 1 tsp. salt
- 1 1/2 tsp. dried oregano
- Olive oil for drizzling
- 1 lb. of your favorite pasta
- Romano cheese for grating
Instructions
- Heat a large cast iron frying pan and place the sliced onion in the dry pan to get a nice char to them.
- Once that is achieved, add in the diced tomatoes and toss; allow the tomatoes to soften, then add in a tablespoon of olive oil and the garlic.
- Add in the can of anchovies with capers. Gently mash the anchovies with a fork to incorporate into the sauce that is coming together.
- Add in the can of caponata, then fill the can with water and swish around and add to the sauce.
- Once again, give a toss to the sauce and add the spices.
- Let the sauce simmer on a gentle heat for a few minutes then add the wine and once again, let the sauce simmer on a gentle heat. Taste for seasonings.
- In a separate place the zucchini wedges in a dry pan and allow to get a nice char on each one.
- Lift the charred zucchini wedges into the sauce as they are done.
- Prepare the pasta as directed.
- Lift the pasta into the sauce.
- Serve with a drizzle of olive oil, grated cheese and a dash of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
