Cold Mediterranean Penne is a first course or even a single dish that is very easy to make. The time it takes to cook the pasta is the same or just a little more than the time it takes for the eggplants to sauté in the pan. Therefore, an ideal dish for the hottest days of the year, which we can easily organize in the evening, keeping the kitchen door closed, to enjoy it the next day. I tried to pair it with other types of cheese such as mozzarella rather than provolone, but according to my tastes, they were too heavy, while the primo sale is ideal. In any case, depending on your needs or tastes, you can always change the ingredients. For those who are vegan and still want to enjoy this delicious and fresh recipe, I have just what you need: Vegan Primo. So no excuses, get to work immediately.
If you like cold pasta dishes, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 oz penne rigate
- 1.3 lbs eggplants
- 10.5 oz red tomatoes
- 5.6 oz primosale cheese
- 2.8 oz arugula
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 tsp level of oregano
- 2 sprigs fresh basil
- to taste
Tools
- 1 Saucepan
- 1 Pan
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Plastic wrap
Preparation
Check if we have ice ready in the freezer, otherwise immediately put a bowl with a little water in the freezer.
Pour the penne into the water as soon as it boils and let them cook a few minutes less than indicated on the package. Remove them from the saucepan with a slotted spoon and plunge them into the ice water, to immediately stop the cooking. Drain them, put them in a bowl, add a tablespoon of oil to prevent them from sticking, and mix well. Cover with plastic wrap and place in the refrigerator.
Wash and dry the eggplants, dice them and sauté them in a pan with two tablespoons of extra virgin olive oil and a clove of garlic. Adjust the salt, add some basil leaves and cook over medium-high heat for about 10 minutes, or until they have softened.
Meanwhile, wash the arugula thoroughly and dry it. Do the same with the tomatoes and chop them to your preferred size. Once all ingredients are ready, add them to the cold pasta.
Season everything with another tablespoon of extra virgin olive oil, dried or fresh oregano, salt, and more basil leaves from the second sprig that we still have available.
At this point, plate and sprinkle the dressed pasta with pieces of primo sale cheese broken by hand.
Serve our Cold Mediterranean Penne immediately but not before sprinkling with pine nuts and a grind of fresh pepper.
Tips and Storage
We can store the Mediterranean penne for a day in the refrigerator, but inside an airtight container. This way their flavor and aroma will not be altered by contact with other foods.
We prefer glass or ceramic containers to plastic because the latter continuously releases toxic substances that are absorbed by the food.
We can also freeze the cold pasta as dressed, but it will not taste as good once thawed. It will be excellent, however, if reheated in a pan or placed in the oven.
However, remember to thaw it in the refrigerator as we do for any other food, to prevent food poisoning, which can be severe.
