Cold Pasta with Eggplant and Provola

Step 1: Prepare the Tomato Sauce

• Combine all ingredients for the raw tomato sauce in a bowl.

Step 2: Cook the Pasta

• Boil the fusilli until al dente, then drain and let it cool.

Step 3: Prepare the Eggplant

• Cut the eggplant into cubes, drizzle with olive oil, and add a pinch of salt.

Step 4: Prepare the Provola

• Cut the smoked provola cheese into small pieces.

Step 5: Prepare the Tomatoes

• Chop the tomatoes into small pieces.

Step 6: Assemble the Ingredients

• In a large bowl, combine the warm pasta with the cold tomato sauce, eggplant, provola, and a generous amount of basil.

Step 7: Add Lemon Zest

• Grate lemon zest over the pasta mixture for added flavor.

Step 8: Serve

• Mix well and serve chilled or at room temperature. Enjoy your summer pasta! [00:00]