We will remember the summer 2014 not just as a season full of sun,
But since the summer vegetables like very much
and if they are cooked in hot oil (fancy way of saying that they are  fried),
we like even more, we prepare this pasta
that can serve both hot and cold, good in both versions.

Recommended wine: Alto Adige Gewürztraminer,
a white unmistakable scent that conquers the palate.

And now … LIGHT THE FIRE FIRES!

INGREDIENTS:

- 1 large eggplant purple rather

- 4 zucchini romanesche

- 1 red pepper and 1 yellow

- A generous handful of plum tomatoes

- 380g of pasta

-Oil Evo qb

- Peanut oil for frying

-Basilico A tuft

- Salt to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cook the rigatoni, or your favorite short pasta in plenty of salted water.
In a small bowl, put the tomatoes that you have previously cut
together with the oil , salt and basil, leave to soak for about half an hour.
In three separate pans fry the peppers, eggplant and zucchini.
When the pasta is cooked, toss with the tomatoes and fried vegetables … great !!

Et voila … a first Mediterranean dish!