Summer is finally here and in this heat I’m sure you don’t really feel like cooking. This is why we have included this cold pasta with aubergine, mozzarella and cheery tomatoes in our “recipe book”: a tasty idea that more than worthily replaces the classic first courses. Excellent enjoyed with your family, at home or on the beach or even to take with you for your lunch break at the office.

Of course, when you are at the table (or maybe even on the desk), you can never miss a good glass of wine. So, let’s uncork a bottle of Pinot Grigio IGT, a structured aromatic white wine with mineral notes.

Ingredients

• 300 gm of half penne pasta (or another type of short pasta)
• 250 gm of mozzarella
• 1 round aubergine
• 10 pachino type tomatoes
• 3 basil leave
• Extra Virgin Olive Oil
• Salt and pepper

How to prepare the cold pasta?

This cold pasta dish is easy to prepare. The base of the preparation is the same as a normal pasta dish: boil a generous amount of salted water then add the pasta. When the pasta is cooked, strain and rinse the half penne (or the specific pasta you have chosen) under the cold water, dry it and pour it into a salad bowl or a dish with a lid.

Not only Norma: recipe for aubergine pasta

Carefully wash the aubergine and cut it into squares, lightly fry it in a pan with a little olive oil or cook them in the oven (if it isn’t too hot) at 200° (180° in the ventilated oven) for 20 to 25 minutes.

It’s time to pass onto the tomatoes: cut them into small pieces and eliminate any extra water from them .

Put the aubergine and tomatoes into the bowl with the pasta, add the mozzarella cut into square, add some salt and pepper and put it in the oven for a couple of hours. 

This cold pasta dish is perfect both at home and at work and matches perfectly with a glass of white wine. 

I must admit that we are a bit biased, but we do recommend the Marchesini Pinot Grigio.

Pop by our winery to taste our wines.