Ok, so this recipe is a bit circunstancial, but trust me, it’s worth it. In the end it’s really just chop-chop-chop, all in the oven and then all in the blender. Done.
Ingredients (serves 4):
- 1 red bell pepper
- 5 ripe tomatoes, in halves
- 1 small onion, cut in 4
- 3 large garlic cloves, squashed and roughly cut
- 1 chili of your choice (optional, I obviously went for it), sliced
- 1 small eggplant, sliced or diced, or whatever form you like
- 20 g (approx.) sardines in olive oil (or any dressing that doesn’t have sugar in it. The point is that they need to be really salty), finely cut
- olive oil (I used olive oil with lemon flavor as well as oil from my sundried tomatoes for some extra flavor)
- a bunch of fresh basil, cut
- grated parmesan cheese
- Salt and pepper
- pasta of your choice
- greens for the side (I used avocado)
- parma ham (optional)
Heat the oven to 225-250 degrees Celsius.
Put the bell pepper, onion, garlic, chili, tomatoes (with the back up) on a greased baking plate. If you have space for the eggplant on the plate, you can add it, too. Add some extra oil on top (I like to use a brush) and salt lightly on the vegetables. Grill the vegetables in the oven until soft and very lightly burned.
While the vegetables are in the oven – if you didn’t add the eggplant – you can fry the eggplant in a pan with some olive oil, salt and garlic. Also put the water for the pasta to a boil and add the pasta.
Add all the grilled veggies (except the eggplant) to a blender, along with a little bit of water, as well as the sardines. Blend of medium speed until you have a smooth sauce. Add the sauce to the eggplant in a pan, add the basil and some grated parmesan cheese. Heat it all up to get the flavors to mix and the cheese to integrate.
Serve the pasta with sauce, some more grated parmesan, greens and parma ham.