Ingredients
⅓ cup extra virgin olive oil
⅓ cup capers, drained
1 eggplant, cut into 3cm pieces
1 large zucchini, cut into 3cm pieces
1 yellow capsicum, cut into 3cm pieces
3 cloves garlic, thinly sliced
4 anchovies, roughly chopped (optional)
⅓ cup pitted olives
2 x 400g cans cherry tomatoes
¼ cup red wine vinegar
1 Tbsp caster sugar
2 cups water
Sea-salt flakes and freshly ground black pepper, to season
240g dried spaghetti
1 burrata and basil leaves, to serve
Method
-
Heat oil in a large, wide saucepan on medium-high heat. Add capers and fry for 2 minutes or until crisp. Using a slotted spoon, transfer to a plate lined with paper towel.
-
Return saucepan to medium heat. Add eggplant and zucchini. Cook, stirring occasionally, for 5 minutes or until golden. Add capsicum, garlic and anchovy (if using) and cook for 3 minutes or until fragrant. Add olives, tomatoes, red wine vinegar, sugar and water, bring to a simmer. Season.
-
Add dried spaghetti to pan, cook, stirring occasionally, for
12 minutes or until pasta is al dente. STEP 4 Serve pasta topped with burrata and sprinkled with crispy capers and basil leaves.