Desperate for simplicity on our plate, a fabulous simple pasta with mediterranean vegetables will be the delicacy before we start the freshley stocked fridge. Clean and cut 500 grams of sweet peppers. Put them in an oven dish with some chopped garlic and 1 table spoon of dry basil. Add a drizzle of olive oil and bake in the oven at 180°. Stir now and again. After 45 mins add some pepper and salt and a bit of balsamic vinegar. Serve them hot or at room temperature. Clean 400 grams of young courgettes or use sliced bigger ones. Their baking time is much less. Mix them with some olive oil, 2 chopped garlic cloves , and chopped fresh sage. Put the dish in the oven for approx. 20 mins. Try to save energy by taking into account the baking time of the peppers. Add pepper and salt. Serve hot or at room temperature. No problem if there is a leftover, they will be great for lunch too.
Boil some pasta, preferably thin spaghetti, 120 grams for 2, in salted water. Fry 1 chopped red onion, 2-4 chopped garlic cloves and a chopped small chilly pepper in some olive oil. Add a few anchovies (2-4). Mix with the pasta and add some of the boiling water if necessary. Roast 2 table spoons of pine nuts. Chop a bunch of fresh parsley and mix with the pasta. Press half a lemon over the pasta. Grate some parmigiano. AWESOME FOOD!