Gragnano pasta loves fresh vegetables!

We should register it in the Unesco list as a Heritage of Humanity.
The Gragnano pasta brings so many emotions to those who know it. We know it, and in this content, we have also written about its history due to its pairing with typical Italian sauces or with the precious purees of the most authentic cherry tomatoes, San Marzano, Piennolo del Vesuvio, Fiaschetto, Ciliegino, etc.… Yet one of its characteristics is also its strong connection with fresh seasonal vegetables. Zucchini, eggplants, fresh cherry tomatoes, yellow and red peppers, etc.…
 

We recommend it with calamarata or ziti with a diced mix of fresh vegetables. 

 

We recommend you take a violet eggplant, a zucchini, around ten datterino tomatoes, a yellow pepper (peeled).
Then, a red onion and some Extra Virgin Olive Oil with a medium fruity flavor.

 

It’s very simple. Just cut the vegetables into cubes, a diced mix. Then put a drizzle of oil in the pan and sauté some finely sliced red onion (to taste). Then add the vegetables and let them cook without completely losing their texture. They should remain crunchy. Add a bit of salt and pepper.

At this point, add the pasta that has been kept al dente and sauté vigorously in the pan. If you want to make everything even more delicious, dice a DOP Buffalo Mozzarella or another fresh cheese choosing one that is melting and add it only at the end of the sautéing. The hot-cold contrast is very summery and enhances the pleasantness of the buffalo milk. Enjoy your meal, fresh and delicious!