Save yourself from extra washing up by cooking the dried spaghetti directly in the sauce – it’s the ultimate one-pan dinner winner!
Ingredients
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.
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