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Mediterranean penne
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Penne (or farfalle, or fusilli)500 g
- Yellow pepper1/2 unit(s)
- Red Pepper1/2 unit(s)
- Seedless Italian Tomato2 unit(s)
- Italian Zucchini1/2 unit(s)
- Eggplant1/2 unit(s)
- Sicilian lemon1 unit(s)
- Basil (leaves)3 tablespoon
- Mint (leaves)2 tablespoon
- Olive oil1/3 cup
- Balsamic Acetate2 tablespoon
- Salt and pepper to taste
- - cut the eggplant into small cubes (approx 1 x 1 cm), place on a baking sheet, drizzle with olive oil and a little salt, and bake in a preheated oven at 180 degrees for 15 minutes. Let cool.
- - cook the penne in plenty of water (+- 4 liters) with a dessert spoon of salt. Leave the time indicated by the manufacturer and drain. Only this time, to make the cold dough, we will pass the dough under cold running water, to stop the cooking and sprinkle with a little olive oil. We usually don't do that when we make pasta with sauce, otherwise it won't stick to the sauce, and it won't be juicy.
- - Also cut the zucchini, tomato and peppers into small cubes of 1 x 1 cm.
- - Chop the basil and mint leaves into strips.
- - place the cooled penne, chopped vegetables, herbs, the rest of the oil, the balsamic vinegar in a bowl, mix and season to taste with salt, black pepper and lemon zest.
- ***store in the fridge until serving! :) **** who is in the line of the healthiest, can use full pasta!
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