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40 min
4 peopleAbout this dish
Short pasta with eggplant, zucchini and bell peppers fried until golden, then mixed with fresh tomatoes and basil. The vegetables and pasta cool before they are mixed, so the dish is served lukewarm or cold, which suits the summer vegetables it is built on. The tip below explains how to cool the pasta without rinsing it.
Ingredients
Preparation
Peel and dice the vegetables. Place them in a colander.
Heat the frying oil in a large saucepan with high sides.
Bring water to a boil and cook the pasta.
When the oil is hot, fry the vegetables until golden. Drain on paper towels and let cool.
Cook the pasta al dente, drain, and let it cool.
Once the pasta is lukewarm, add the fried vegetables. Season with olive oil.
Add the halved and slightly crushed round tomatoes, and serve with fresh basil.
To taste, you can add pecorino cheese to the plates before serving.
Storage: In an airtight container, this salad can be kept in the refrigerator for two days.
Tips
Never rinse the pasta under cold water to cool it! Ideally, drain and cool the pasta on parchment paper before mixing with a bit of olive oil and refrigerating.
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