Pasta Grilled Vegetables
Volume 1 · Pasta Perfetto
Category: Primi piatti
Description
A vibrant summer pasta that celebrates the smoky, charred flavors of grilled garden vegetables. Eggplant, zucchini, red onions, and multi-color cherry tomatoes are grilled until tender and lightly caramelized, then tossed with al dente pasta and a fragrant basil oil. Toasted pine nuts add a final nutty crunch.
Servings
4 servings
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Difficulty
Easy
- 300 g pasta (10 oz)
- 1 eggplant
- 1 zucchini
- 2 red onions
- 200 g multi-color cherry tomatoes (7 oz)
- 2 bunches basil
- 1.5 dl olive oil (⅔ cup)
- 40 g toasted pine nuts (¼ cup)
- Salt, to taste
- Black pepper, to taste
Equipment
- Grill pan or outdoor grill
- Blender or immersion blender
- Large pot for pasta
- Colander
- Large mixing bowl
Instructions
- Make the basil oil: Blend the basil leaves with the olive oil in a blender for about 3 minutes until smooth. Season with salt and pepper. Set aside.
- Prepare the vegetables: Slice the eggplant, zucchini, and red onions into even rounds or half-moons. Leave the cherry tomatoes whole.
- Grill the vegetables: Heat a grill pan over medium-high heat (~400°F / 200°C). Grill the cherry tomatoes and other vegetables for about 10 minutes, turning once or twice, until charred and tender.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water, then drain.
- Assemble: In a large bowl, toss the hot pasta with the grilled vegetables and the basil oil. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve: Divide among plates and top with the toasted pine nuts.
Chef's Tips
- For the best smoky flavor, use a charcoal or gas grill instead of a grill pan when possible.
- Toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes (shaking frequently) deepens their flavor significantly.
- Reserve more pasta water than you think you'll need — starchy pasta water helps bind the sauce to the pasta.
Related Recipes
- Pasta Pepper Cream (#199)
- Pasta Eggplant (#108)
- Baked Pasta Eggplant (#135)
- Pasta Zucchini (#121)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.