Fileja Tropeana

Method9 steps · about 40 min

1. 1

   Step 1: Wash and trim the zucchini (3) and eggplant, then cut into similar small chunks. Peel and finely chop the half Tropea onion. Wash and halve the cherry tomatoes (8–10). Deseed and finely chop the half fresh red chili; alternatively use 1 teaspoon dried chili flakes, not both. Wash and chop the basil. Grate the 30 g parmesan and keep it for step 8. You may reduce or omit the chili for a milder version, and use vegetarian cheese instead of traditional Parmigiano for the vegetarian version.

   Uses 3 zucchini · 1–2 eggplants · 8–10 cherry tomatoes · ½ Tropea onion · ½ red chili, or 1 teaspoon dried chili flakes · 1 handful basil leaves · 30 g parmesan, grate now

   
2. 2

   Step 2: Bring a pot of water to the boil for the pasta. Add the pasta-water salt and return it to the boil.

   Uses Water for cooking fileja, as needed; save some before draining · Salt for pasta cooking water, as needed

3. 3

   Step 3: Heat all 3 tablespoons olive oil in a frying pan or skillet and fry the prepared chopped onion until softened.

   Uses 3 tablespoons extra virgin olive oil · The chopped half Tropea onion

4. 4

   Step 4: Add the prepared zucchini and eggplant to the onion and sauté over medium heat until they start to soften.

   Uses The softened onion in olive oil · All the chopped zucchini · All the chopped eggplant

   
5. 5

   Step 5: Add the cherry tomato halves and your selected fresh chili or dried flakes. Cook for 5–10 minutes as the source guide, seasoning the vegetables to taste. The eggplant should be cooked and tender while the zucchini can retain some bite; continue as needed rather than serving raw crunchy eggplant.

   Finish cooking vegetables · 10 minUses The vegetables already cooking in the onion oil · All the prepared cherry tomato halves · The chopped half fresh red chili, only for the fresh-chili route · 1 teaspoon dried chili flakes only instead of fresh chili · Salt for the vegetables, to taste

6. 6

   Step 6: Stir all the prepared chopped basil into the cooked vegetable sauce.

   Uses The cooked eggplant, zucchini, onion and tomato sauce · All the washed, chopped basil

   
7. 7

   Step 7: Cook all 350 g fileja or your selected alternative in the boiling salted water according to the packet until al dente. Save some cooking water before draining; no cup amount is prescribed. Drain the pasta and add it to the pan of basil vegetable sauce.

   Uses The prepared pot of boiling salted water · 350 g fileja or fusilli · The finished vegetable sauce

8. 8

   Step 8: Stir the pasta and vegetable sauce together on the stove with a few tablespoons of the saved pasta cooking water as needed, then incorporate all 30 g cheese grated earlier. Use the chosen vegetarian cheese here if making that variation.

   Uses The pasta already added to its vegetable sauce · A few tablespoons of the saved cooking water, as needed · All the 30 g cheese grated earlier

   
9. 9

   Step 9: Serve hot. If desired, grate and add the separate extra serving cheese; the 30 g sauce portion is already used. Use vegetarian cheese for both sauce and serving if making the vegetarian version.

   Uses The mixed pasta, vegetables and incorporated cheese · Extra grated Parmigiano Reggiano for serving, if desired; or vegetarian cheese for that version