4 servings I Preparation time: 1 hour I Difficulty: Average

  • 300 g (10 oz) spaghetti
  • 3 tbsp olive oil
  • 2 red peppers, diced
  • 8 Italian tomatoes, diced
  • 1 eggplant, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 80 ml (1/3 cup) water
  • 80 ml (1/3 cup) red wine
  • 30 g (1 cup) fresh basil, chopped (save a bit for the garnish)
  • 30 g (1 cup) fresh flat-leaf parsley, chopped
  • 50 g (1/4 cup) anchovies, diced small
  • 12 black olives, finely sliced
  • 2 tbsp capers
  • Salt and freshly ground black pepper
  • Parmesan, freshly grated
  1. Heat the olive oil and cook the peppers, tomatoes, eggplant, onions and garlic for 10 to 15 minutes.
  2. Add the water, wine, basil and parsley. Bring to a boil, cover, and let simmer for 10 to 15 minutes.
  3. Meanwhile, cook the pasta as per package instructions.
  4. Add the anchovies, olives and the capers to the saucepan containing the peppers. Season with salt and pepper to taste, and cook for several minutes.
  5. Serve over the pasta and garnish with freshly grated Parmesan and remaining basil.

– from the book, “Cooking with Foods that Fight Cancer”, by Richard Beliveau, Ph.D., and Denis Gingras. Ph.D

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