Trivelli Marchigiana

  • Difficulty


  • 350 g0SX0060
  • 1 Aubergine
  • 1 yellow pepper
  • 1 tbsp salted capers
  • 8 black olives
  • 1 small bunch basil
  • 1 clove garlic
  • 2 tbsp grated Pecorino cheese
Trivelli n° 60


Trim the courgette, once rinsed and dried slice it into strips; place it in a colander, sprinkle with salt and let it rest for 30 minutes, while it lets out its juice. Then rinse the pepper, dry it then burn it carefully over a heat on both sides, place it in a paper bag and let it cool.Remove the pepper from the paper bag, peel it, deseede it and remove the white ribs, once rinsed and dried slice it into strips. Blanch the tomatoes in boiling water, then once peeled, deseeded and drained chop the pulp into strips.Desalt the sardines under running water; bone them and chop them into fillets. Stone the olives and slice them into very fine segments, rinse the capers and chop them coarsely. Rinse the basil and slice it into strips, peel the garlic and once rinsed and dried, crush it lightly.Heat a dash of oil in a pan, add the garlic and fry it until soft but not golden, add the sardines and the pepper and brown for 2 minutes, stirring with a wooden spoon. Add the aubergines and brown for 2 minutes, add the tomatoes, a pinch of salt and a grind of pepper and simmer for 10-15 minutes over a medium heat.Five minutes before it is cooked, add the capers, the olives and the basil. Then toss the pasta in boiling salted water and cook it al dente. Once drained, mix it with the sauce, sprinkle it with grated pecorino and serve it warm.