A very simple recipe that brings out the full flavour of summer vegetables.
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INGREDIENTS |
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Rigatoni Barilla |
350 |
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g |
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Cherries tomato |
400 |
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g |
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Eggplant |
1 |
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Extra virgin olive oil |
1 |
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glass |
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Grated Pecorino (Ewe's milk cheese) |
3 |
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tablespoons |
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Tropea onions |
,50 |
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Zucchini small and fresh |
2 |
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Salt |
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to taste |
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Green pepper |
1 |
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Yellow peppers |
1 |
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PREPARATION |
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Heat the extra virgin olive oil in a wide, shallow non-stick pan. Slowly fry the finely sliced onion and add the seeded peppers cut into matchsticks. |
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| 2. |
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After a few minutes, add the aubergine cut into small pieces (with peel). Add the courgettes cut into rounds and fry on a high heat. Finally add the cherry tomato pieces and salt. Allow to cook for approximately twenty minutes. |
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Cook the Rigatoni Barilla in plenty of salted water, drain when al dente and toss in the sauce. Sprinkle with grated Pecorino cheese and serve. |
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CHEF'S NOTE |
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The cherry tomatoes can be replaced with 600 g tinned peeled tomatoes. |
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This savoury and aromatic dish, with the strong flavours of the vegetables and the Pecorino cheese, requires a dry, fresh, slightly fruity wine such as a sparkling Gavi Piemontese or a Lugana Lombardo. |
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