Clean, wash and dry the vegetables. Cut the cherry tomatoes in half. Cut the zucchini and eggplant into quarter-inch slices, then strips and then cubes measuring ¼ inch square. Let the mozzarella drip out and tear it in half. Wash, dry and roughly chop up the large-leaved parsley ...
Serves 4 people
|
Penne |
1¾ lbs. |
|
Small young zucchini |
8½ oz. |
|
Eggplant |
8½ oz. |
|
Cherry tomatoes |
7 oz. |
|
Olive oil |
¾ cup |
|
Mozzarella |
2 |
|
Arugula |
3½ oz. |
|
Large-leaved parsley |
sprig |
|
Salt, pepper |
to taste |
Procedure
Clean, wash and dry the vegetables. Cut the cherry tomatoes in half. Cut the zucchini and eggplant into quarter-inch slices, then strips and then cubes measuring ¼ inch square. Let the mozzarella drip out and tear it in half. Wash, dry and roughly chop up the large-leaved parsley.
Pour a part of the olive oil in to a hot pan, then gradually fry the zucchini, eggplant. Then add the tomatoes and fry lightly for 2 minutes, add salt and pepper.
Pour water into a pot, add a little salt so that it is about as salty as sea water. Bring it to a boil, pour in the pasta and boil. The pasta should not be overcooked. Drain and only then mix in with the remaining olive oil. Pour the pasta in with the fried vegetables, carefully mix together and serve on a plate. Sprinkle with the large-leafed parsley, into the middle of the plate place the mozzarella and arugula seasoned with olive oil and salt.
Cooking techniques
- You may also use your favorite pasta.
- You may substitute arugula with radicchio or endive.
- You may substitute the large-leafed parsley with basil.
- During the tomato season, you can use normal tomatoes instead of cherry tomatoes.
- Only apply the olive oil on to the pasta after it has been drained of water.
- Use virgin olive oil.