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  • 1 Lb Penne Mezzani Lisce Gragnano IGP
  • 1 courgettes (zucchini)
  • 1 aubergines
  • 1 peppers
  • 1 diced provola smoked
  • 1 garlic clove
  • Basil to taste
  • Oil for frying as needed
  • 2 tbs EVO oil
  • Salt and chili pepper to taste


Fry the garlic and chili pepper in a pan with evo oil. Pour the peppers into the pan and let them cook for a few minutes.

Separately, fry the washed and diced aubergines and the brunoise-cut courgettes. Then add them to the pan with the peppers, mix everything and cover with a lid. After a few minutes, remove the lid and add the cherry tomatoes and basil.Stir the pasta with zucchini, grated cheeses, basil, mint and, if necessary, add a ladle of pasta cooking water. Season with salt and pepper then serve.

Meanwhile, cook the pasta in abundant salted water, drain it al dente and sauté it in the pan with the sauce.

Finally, add the provola cubes and stir for a few moments. Plate, garnish with fresh basil and serve.


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