Try This Candele Pasta Recipe | LES GASTRONOMES | Les Gastronomes

Ingredients

• 6 tablespoons of extra virgin olive oil
• 1 large onion, finely diced
• 1 large clove of garlic, minced
• 2 tablespoons of tomato paste
• 4 anchovies in olive oil, finely chopped (adjust to taste)
• 1 pound of Italian purple or Japanese eggplant, diced
• 2 tablespoons of capers, drained
• 8 green olives, preferably cerignola, finely chopped
• 1 can (28 ounces) of DOP whole San Marzano tomatoes
• Salt and pepper to taste
• 1/2 pound of candle pasta, broken into 2-inch pieces
• Grated Pecorino Romano cheese for sprinkling