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Gragnano pasta loves fresh vegetables!

We should enroll 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 its history for its pairing with typical Italian sauces or with the precious passes of the most authentic cherry tomatoes, San Marzano, Piennolo del Vesuvio, Fiaschetto, Ciliegino, etc.… Yet, one of its characteristics is also to pair very well 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.

What vegetables to pair with our Gragnano pasta?

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

How to make the diced vegetables?

It’s very simple. Just cut the vegetables into cubes, a diced mix. Then put a drizzle of oil in the pan and sauté a bit of thinly sliced red onion (to taste). Then add the vegetables and let them cook without completely losing their consistency. They should remain crunchy. Add a bit of salt and pepper.
At this point, pour in the pasta kept al dente and then toss vigorously in the pan. If you want to make everything tastier, cut a Buffalo Mozzarella DOP into cubes and add it only at the end of the cooking. The hot-cold contrast is very summery and enhances the pleasantness of buffalo milk. Well, enjoy your meal fresh and good!

S&M

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