Giovanna’s Spaghetti


Preparation info

  • Serves


    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly in summer when peppers and eggplants are at their best. Use basil instead of the marjoram, if you prefer.


  • 4 tablespoons olive oil, plus a little extra, to serve
  • 120 g ( oz) red onion<


Heat the olive oil in a frying pan that’s large enough to hold your spaghetti later. Sauté the onion until softened and light golden. Add the pepper and eggplant and sauté until nicely cooked and a bit sticky. Add the anchovies and garlic, stirring briefly but well to make sure they simmer in the oil. When they smell good add the tomatoes, parsley, olives and a little salt (remember you have th