Tufoli with marnated vegetables

  • Difficulty


  • 300 g0SX0029
  • 1 red pepper
  • 1 medium size aubergine
  • 20 salted capers
  • 1 sprig oregano
  • 1 clove garlic
  • 1 sprig basil
  • salt and pepper
Tufoli n° 29


Rinse the capers under running water in order to remove all the salt, drain them and once dried chop them finely, rinse the oregano and the basil then chop them together, peel the garlic and crush it lightly.Place the garlic in a bowl, add the chopped herbs, the capers, pour 3 tbsp of oil and leave the mixture to marinate in a cool place for at least 3 hours. Roast the pepper either directly over the heat or on a grill over the heat; place it in a paper bag, close it well and leave for 10 minutes, then once peeled, deseeded and deribbed, dry it and dice it.In the meanwhile blanch the tomatoes in a pan with boiling water, drain them, peel them and deseed them then chop them finely. Trim the aubergine, rinse it and dice it, then evenly brown them over a high heat with the leftover oil; drain them and place them on kitchen role and leave them to cool.Mix the marinated herbs with the aubergine and the tomatoes, season with salt and pepper and mix with a wooden spoon, folding in all the ingredients. Cook the pasta in plenty of boiling water, add salt and drain it al dente, pour it in a pan over the heat, add the sauce, mix well, flavour and serve immediately.