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Pasta Fredda ai Pomodorini peperoni agro dolce e Basilico
(Pasta Salad with Cherry Tomato, Sweet and Sour Pepper and Basil)
Serves 8

Ingredients: Ingredients for dressing:

12 oz. 0r 340 gr. farfalle pasta 1 clove garlic, whole
1 cup red & yellow peppers, diced 1 whole egg
1 cup zucchini cut ¼ lengthwise + sliced ½ cup basil, packed in
–core removed ½ cup parsley, packed in
1 cup cherry tomato, cut in half ½ cup or 125 ml. EVOO
1 cup eggplant, peeled & cubed & salted ¼ cup or 65 ml. vinegar
—soak in colander to drain water ¼ cup or 65 ml. water
8 Tbsp EVOO salt and pepper
8 Tbsp. red wine vinegar 2 grams parsley, chopped

Method:

1, Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain
water and drizzle with some vegetable oil, let cool in a tray and set aside.

2. In a frying pan with 3 tablespoons of EVOO over medium high heat, add the peppers and zucchini
and sauté until translucent. Sprinkle with 3 tablespoons of vinegar, salt and pepper and set aside.

3. In the same frying pan over medium high heat add 2 tablespoons of EVOO and sauté the tomatoes.
Add salt and pepper. When translucent add 3 tablespoons of vinegar, allow to evaporate and set aside.

4. Squeeze the eggplant to release the liquid then in the same frying pan over medium high heat add
3 tablespoons of EVOO and sauté the eggplant. As they begin to color on both sides, add two
tablespoons of vinegar, set aside and cool.

Method for dressing:

5. In a food processor add, basil, parsley, garlic, and pulse to chop finely, add the whole egg and vinegar
and begin to pulse, slowly adding the EVOO with water to obtain a creamy dressing. Adjust to
personal taste with salt and pepper.

Dressing Assembly

6. In a bowl, combine pasta, sautéed veggies, add condiment, adjust taste with salt and pepper and serve.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont