This really is a delightfully simple, nutritious and colourful dish, which comes from Lazio. Serve it with plenty of crusty bread and a dressed green salad. If you like, you can add some chopped canned anchovy fillets or capers to the tomato sauce after straining, which will give a more robust-tasting dish. Alternatively, you could sprinkle the finished dish with a generous pinch of dried oregano or torn fresh basil leaves. This recipe will make enough to feed four people, but if you are serving it as an appetizer, it will stretch to eight people.
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