Cold pasta with eggplant and cherry tomatoes
h e r r y t o m a t o e s
MONTIONI RIGATONI & EVO OIL
MONTIONI RIGATONI & EVO OIL
COLD PASTA WITH EGGPLANT AND CHERRY TOMATOES : A Taste of Summer Simplicity.
This recipe is born in the heart of our organic garden, where eggplants and cherry tomatoes grow following nature’s rhythms, without any rush. A few carefully chosen ingredients come together to create a fresh, light, and flavorful dish.
To prepare it, we selected our artisanal Montioni pasta, bronze-cut and slowly dried—perfect for holding the sauce and maintaining the right texture even when served cold.
Ideal for August lunches, countryside picnics, or dinners on the terrace, this cold pasta shines best when paired with our Montefalco Rosso DOC, which enhances every nuance with its balance and intensity.
INGREDIENTS:
- 320 g "Montioni" Rigatoni pasta
- 3 eggplants
- 200 g datterini or cherry tomatoes
- Grated Pecorino cheese (optional)
COLD PASTA WITH GRILLED EGGPLANT AND CHERRY TOMATOES: A Taste of Summer Simplicity
This recipe is born in the heart of our organic garden, where eggplants and cherry tomatoes grow naturally, following the rhythm of the seasons without haste. With just a few carefully selected ingredients, it creates a fresh, light, and flavorful dish.
For this recipe, we chose our artisanal Montioni pasta, bronze-cut and slowly dried—perfect for holding the sauce and maintaining the right texture even when served cold.
Ideal for August lunches, countryside picnics, or terrace dinners, this cold pasta is at its best when paired with our Montefalco Rosso DOC, which brings out every nuance with its perfect balance and intensity.
INGREDIENTS:
- serves 4
- 320 g "Montioni" Rigatoni pasta
- 3 eggplants
- 200 g datterini or cherry tomatoes
- Grated Pecorino cheese (optional)
- Montioni Extra Virgin Olive Oil
- Basil to taste
- Salt to taste
- Pepper to taste
METHOD:
1. Cook the pasta and, once drained, let it cool.
2. Cut the eggplant into rounds, about 1 cm thick, and grill them in a cast-iron skillet or grill pan.
3. Cut the datterini tomatoes in half.
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METHOD:
1. Cook the pasta and, once drained, let it cool.
2. Cut the eggplant into rounds, about 1 cm thick, and grill them in a cast-iron skillet or grill pan.
3. Cut the datterini tomatoes in half.
4. Once the eggplant is grilled, cut the rounds into chunks and add them to the tomatoes in a bowl.
5. Season the vegetables with Montioni extra virgin olive oil, salt, pepper, and chopped basil to taste.
6. Once cooled, combine the pasta with the vegetables and stir with a drizzle of Montioni EVO oil.
7. Serve the dish and grate pecorino cheese over the pasta salad for an extra touch of flavor.
4. Once the eggplant is grilled, cut the rounds into chunks and add them to the tomatoes in a bowl.
5. Season the vegetables with Montioni extra virgin olive oil, salt, pepper, and chopped basil to taste.
6. Once cooled, combine the pasta with the vegetables and stir with a drizzle of Montioni EVO oil.
7. Serve the dish and grate pecorino cheese over the pasta salad for an extra touch of flavor.
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Here is the final result:
It’s simple to prepare and a pleasure to enjoy!
And for the perfect pairing, don’t forget a glass of Montefalco Rosso DOC—it’s the extra touch that makes all the difference.
Here is the final result:
It’s simple to prepare and a pleasure to enjoy!
And for the perfect pairing, don’t forget a glass of Montefalco Rosso DOC—it’s the extra touch that makes all the difference.
Don’t forget to share your creations with us and leave a comment
to let us know how much you enjoyed it!
Enjoy your meal!
Don’t forget to share your creations with us and leave a comment
to let us know how much you enjoyed it!
Enjoy your meal!
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
