Baked Summer Pasta: The One-Dish Meal That Wins Everyone Over
Summer baked pasta is the light and colorful version of the classic winter comfort food, perfect for outdoor dinners and family lunches during the summer.
Unlike traditional baked pasta, often filled with béchamel and ragù, this summer version relies on fresh, seasonal ingredients: sweet cherry tomatoes, crunchy courgettes, tender aubergines, and a generous helping of basil.
The result is a flavorful yet lightly cooked one-pot meal that can be enjoyed hot straight from the oven or at room temperature, making it ideal for a picnic or buffet. It's quick and easy to prepare, and lends itself to endless variations depending on what's available in the garden or at the market. Once you try it, it'll become a staple of your summers.
Summer baked pasta: here's the recipe.
This recipe is designed for those seeking a complete and wholesome dish, perfect for guilt-free dining. The base is a short pasta, such as penne or rigatoni, topped with a fresh sauce of cherry tomatoes and grilled vegetables. You can add olives, capers, or bell peppers for a more Mediterranean touch, or replace the mozzarella with scamorza for a bolder flavor. The key is to use quality ingredients and don't skimp on the fresh basil.
- 350g short pasta (penne, rigatoni, or fusilli)
- 300 g of cherry tomatoes
1 medium eggplant
- 200 g of mozzarella (or provola)
- 50 g grated Parmesan cheese
Fresh basil to taste
2 cloves of garlic
Extra virgin olive oil to taste
Salt and pepper to taste
The step-by-step process
I start by washing and cutting the vegetables: thinly slice the zucchini and eggplant, and halve the cherry tomatoes. I heat a grill or nonstick pan with a drizzle of oil and cook the zucchini and eggplant slices for a few minutes on each side, until soft and lightly golden.
I set them aside. Meanwhile, I cook the pasta in plenty of salted water, draining it al dente. In a large skillet, I sauté the garlic with a drizzle of oil, add the cherry tomatoes and cook for 5-7 minutes, until they release their juices. I season with salt, pepper, and a few basil leaves. I pour the drained pasta into the pan with the tomato sauce, add the grilled vegetables, and toss well.
In a baking dish, I alternate layers of pasta with diced mozzarella and a sprinkling of Parmesan. I top with a layer of mozzarella and Parmesan. Bake at 180°C for 20-25 minutes, until golden and gooey. Let rest for a few minutes before serving. This summer baked pasta dish is delicious warm, but it can also be served warm or at room temperature. It will keep in the refrigerator for a couple of days.
