Summer Pasta (Pasta Estiva)
Instructions
Cut the Eggplant into small cubes and FRY in a little oil.
Cut the peppers and Herbed Breadcrumbs fillets in oil.
Cut tomatoes and mozzarella cubes and place them in a large soup tureen.
Combine the peppers, eggplants and mix well.
Boil the pasta "al dente", drain and pass it under cold water.
Pour in the soup-tureen.
Dress with the lemon juice, oil, salt, pepper and herbs, stir and keep in refrigerator at least 1 hour before serving.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 3 san marzano tomatoes
- 1 eggplant
- 250 g of mozzarella
- 2 peppers
- 1 lemon
- Rosemary
- Oregano
- Basil
- Olive oil
- Salt
- Pepper