Pasta with Mediterranean Vegetables

Ingredients

• 2 Garlic cloves
• 300 g black pitted olives
• 6 anchovies (salted)
• 100 ml olive oil
• Pepper (freshly ground)
• 1 red bell pepper
• 200 g Cherry tomatoes
• 0.5 bulb fennel
• 1 onion
• 1 small eggplant
• 60 ml olive oil
• Salt
• Pepper (freshly ground)
• 400 g tagliatelle
• 2 tbsp chives
• 4 anchovies

Instructions

1. 1.

   Peel the garlic and blend it with olives, anchovies, and olive oil. Season with pepper.

2. 2.

   Preheat oven to 200°C (392°F). Wash the bell pepper, halve it, remove seeds and white membranes, and slice into strips. Wash tomatoes, score the underside crosswise, and leave or discard stems as desired. Trim fennel, cut stem off, and chop into ~2 cm pieces. Peel onion and quarter it. Clean eggplant, wash, and cut into bite-sized pieces. Toss all vegetables in a baking dish with olive oil, salt, and pepper, then roast for about 20 minutes, turning occasionally.

3. 3.

   Cook tagliatelle in plenty of boiling salted water until al dente. Drain and set aside. Arrange pasta on plates, top with roasted vegetables, drizzle with olive vinaigrette, sprinkle chives, and garnish each plate with an anchovy.