Fileja tricolore con melanzane, pomodorini e olive - Valle del Crati

Today's lunch includes a cheerful, light and colourful first course based on seasonal vegetables

A recipe that can be prepared in no time and is also a pleasure to eat cold, perhaps for a lunch under the parasol! 

Ingredients for 2 persons

· 200 g Fileja from Tropea valle del Crati

· 1 aubergine

· One garlic clove

· About 8 cherry tomatoes of piccadilly quality

· A handful of taggiasche olives

· Aromatic herbs to taste (oregano, parsley, basil)

· Salt to taste

· Pepper to taste

· EVO oil 


In a frying pan, heat a little oil and brown a clove of garlic.

We then add the diced aubergines, a pinch of salt and a grinding of pepper and leave to cook.

After browning the aubergine we can add the halved cherry tomatoes and the taggiasche olives.

Cover and leave to cook for a few more minutes. 

In the meantime, boil the pasta in plenty of salted water. Once it is al dente we can drain it directly in the pan, in the sauce.

We stir, adding a little of its cooking water if necessary.

Finally we add a sprinkling of freshly chopped parsley. 

TIP: if you wish, you can add some grated lemon zest, it will give even more freshness to the dish.