2 tablespoons olive oil1 tablespoon olive oil
2 aubergines - cut into chunks of 2 x 2 centimetres - rinse before use
6 cloves garlic - peel and finely grate
2 tablespoons capers - roughly chop
30 g anchovy fillet in olive oil - net weight, roughly chop
1 fennel - cut into small chunks of 1 x 1 centimetres - rinse before use
360 g spaghetti pasta - dry
cooking water - from cooking of the pasta
50 g parmesan cheese - Parmigiano reggiano, finely grate, keep some for final decorationparmesan cheese - final decoration
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
