Syracuse Sauce

Name: Syracuse Sauce
Yield: Serves 4
Ingredients: 1 teaspoon salt; 2 tablespoons olive oil; 25 g (¾ oz) Pecorino cheese, grated (shredded); 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes; Handful of torn basil leaves; 2 roasted red (bell) peppers from a jar, chopped; 100 g (3½ oz) dried pasta per person (rigatoni works well); 50 g (1¾ oz) black olives, halved; 1 heaped tablespoon capers, chopped; 1 aubergine (eggplant), diced; 1 onion, chopped; 2 garlic cloves, crushed or finely chopped; 4 anchovies in oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Like my favourite pizza, this sauce contains anchovies, capers and olives. These flavours deliver a salty zing to Mediterranean-style veg. I love this sauce folded through rigatoni, but it would also work well ladled over meats.

Ingredients

1 aubergine (eggplant), diced
1 teaspoon salt
2 tablespoons

Fish course
Sauce
Pescatarian
Mediterranean

Method

Put the aubergine in a colander, scatter over the salt and toss. Leave for 30 minutes to allow the aubergine to release some of its water content. Give the aubergine a good shake and tip onto a clean dish towel or kitchen paper. Gently dab the aubergine dry.

Heat the oil in a saucepan or large frying pan (skillet) over a medium heat. Add the aubergine and fry for 10-15 minutes or until