ズッキーニ、ピーマン、ナスのシチリア風パスタ

ズッキーニ、ピーマン、ナスのシチリア風パスタ

Celebrate the arrival of summer with this simple, colourful Sicilian pasta made with zucchini, eggplant, and sweet peppers. Inspired by the Mediterranean way of cooking, seasonal, affordable, and full of joy—this vegetarian (and vegan-friendly) dish is cooked with minimal oil, using just one pan and a few humble ingredients.

In this video, I show you how to layer flavour naturally: gently sautéed onions, fresh tomatoes, and a touch of balsamic vinegar to bring out the sweetness of summer. Whether you serve it warm, at room temperature, or as a chilled picnic pasta, it’s a perfect seasonal recipe for lunch or dinner.

👨‍🍳 Includes a tip for infusing fresh basil and a special touch from our own garden.

📌 Full recipe and method below
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🌿 Ingredients (Serves 2–3)
Vegetables:
1 medium eggplant (aubergine)
1 medium zucchini (courgette)
1 red bell pepper (or any colour)
2 small white onions (or 1 large, red or white)
2 cloves garlic
120 g fresh plum tomatoes (or cherry tomatoes)
1 tbsp tomato purée (concentrated paste)
A few small zucchini from the garden, ideally with flowers (optional, for garnish)

Pasta:
180–200 g spirali or any short pasta (penne, farfalle, fusilli)

Flavourings & Herbs:
A few basil leaves
1 tsp balsamic vinegar
A pinch of chilli flakes (optional)
Olive oil
Salt and black pepper, to taste

Optional Toppings:
Parmigiano Reggiano (or vegan cheese)
Ricotta (optional, to serve)

🍳 Instructions
1. Prepare your vegetables
Dice the eggplant, zucchini, and bell pepper into small cubes (about ½ cm to 1 cm). Peel and chop the onions medium-fine. Crush one clove of garlic for the vegetable base. Slice the second clove of garlic thinly to flavour the tomatoes later. If using garden courgettes with flowers, leave one whole for garnish and halve or trim the others.

2. Start the soffritto (base)
Heat a little olive oil in a large pan over medium-high heat. Add the onions and crushed garlic, and sauté gently for about 5 minutes, stirring now and then.

3. Cook the vegetables
Add the chopped eggplant, zucchini, and pepper to the pan. Season with 1 tsp salt and some black pepper. Lower the heat to medium, mix well, cover with a lid, and cook for about 10 minutes. The lid will help steam and soften the vegetables while keeping the oil use low.

4. Make the tomato and garlic topping
In a separate small pan, heat a splash of olive oil. Add the sliced garlic and fresh tomatoes (halved), and cook over medium heat. Add a pinch of chilli flakes (optional) and some pepper. Place the halved small zucchini (optional) cut side down in the pan to brown gently while the tomatoes soften. Cook everything for 5–7 minutes until fragrant and slightly caramelised.

5. Add balsamic and tomato purée
Back to the main pan: once the vegetables are soft and cooked down, drizzle in about 1 tsp balsamic vinegar. Let it cook for 2 minutes more, then stir in 1 tbsp tomato purée. Mix well and let it simmer for another couple of minutes uncovered while you prepare the pasta.

6. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package suggests (e.g. 6 minutes instead of 8). Reserve a mug of starchy pasta water before draining.

7. Finish the dish
Return the drained pasta to the vegetable pan over medium-high heat. Add half the reserved pasta water and cook for 1–2 minutes more, stirring gently. Add more water if needed to keep everything nicely coated and loose.

8. Final touches
Add the tomato-garlic topping and a few fresh basil leaves. Drizzle over a little olive oil and give everything a final stir. Cover and let it rest for a minute to infuse the basil and bring everything together.

🍽️ To Serve
Spoon into your favourite dish. Add the browned garden zucchini on top (if using) and place the zucchini flower in the centre for a summery look. Enjoy as is, or add some grated Parmigiano or a spoon of ricotta on top.

👨‍🍳 Francesco’s Note:
“This is real summer food – simple, colourful, healthy, and full of joy. The balsamic vinegar adds something special, and the dish works beautifully with or without cheese. Buon appetito!”

00:00 – Welcome & Summer Introduction
00:21 – Seasonal Ingredients
01:50 – Preparing Eggplant, Zucchini & Peppers
04:41 – Cooking the Vegetables Gently
05:26 – Tomato & Garlic Mix
07:00 – Secret Balsamic Touch
07:56 – Cooking the Pasta
09:09 – Finishing the Dish
09:55 – Final Tasting & Reflections

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