面食厚实的番茄和夏季蔬菜酱

用一个大锅,热2汤匙的橄榄油oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and black pepper. Cook, stirring occasionally, until all the vegetables have softened, about 15 minutes. Add the white wine and simmer for 2 minutes. Add the tomatoes, olives and basil leaves and cook, stirring, for 10 minutes. Season with salt and black pepper.

同时，在一大锅盐的沸水中，将面食煮至Al Dente。排干，预订1/2杯意大利面烹饪水。将意大利面和烹饪水加入蔬菜，用盐和黑胡椒粉调味，然后用中等热量煮，扔掉，直到面食涂有涂层。转移到一个碗中，上面放上帕米亚诺，并上菜。