Do you like Tuscan panzanella? Then you must also try the pasta panzanella!!! A fresh, tasty, and light main dish that is prepared in just a few minutes, perfect for the hot season!!! For this recipe, I chose penne rigate and then dressed them with the classic ingredients of panzanella, such as tomatoes (like San Marzano or whichever you prefer), cucumber, red onion (I used Tropea onion, sweet and not too strong to eat raw), and a few basil leaves. Instead of bread soaked in water, I replaced it with toasted breadcrumbs added at the end.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.8 oz penne rigate (or other type)
- 3.5 oz San Marzano tomatoes
- 3.5 oz cucumber
- to taste Tropea red onion
- to taste basil
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Spoon
- Wooden spoon
- Pan
- Pot
- Colander
Preparation
To prepare the pasta panzanella…
First, heat the water to cook the pasta. When it boils, add the penne rigate and cook them for the time indicated on the package.
While the pasta is cooking, clean and cut the vegetables to dress it. So peel the Tropea red onion and slice it thinly, wash the cucumber and slice it thinly without removing the peel, and finally wash and slice the tomato.
Place the vegetables in a bowl or salad bowl, add a few basil leaves torn by hand, and dress them with extra virgin olive oil, salt, pepper, and mix.
When the pasta is cooked, drain it, rinse it under cold water to stop the cooking, and drain it very well again. Then add it to the bowl with the vegetables and mix.
While it absorbs the flavors for a few minutes, pour the breadcrumbs into a pan and toast them over low heat for a few minutes until golden, being careful not to burn them.
Sprinkle the breadcrumbs over the pasta and garnish with a few basil leaves. If necessary, add a drizzle of oil. Serve the pasta panzanella immediately or slightly chilled from the refrigerator.
