Fileja Tropeana
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
512 kcal
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Course
Main Course
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Cuisine
Italian
Fileja Tropeana
Description
Fileja Tropeana combines durum wheat pasta with fresh summer vegetables: zucchini, eggplant, and cherry tomatoes, accented by finely sliced Tropea onion and a touch of chili for subtle heat. The vegetables are sautéed in extra virgin olive oil until tender but still slightly crisp, creating a contrast with the al dente pasta. A handful of chopped basil completes the sauce, along with grated Parmigiano Reggiano, which adds a savory, nutty finish.
The dish is cooked by boiling the pasta until just al dente, then tossing it directly with the sautéed vegetables along with some reserved pasta water to help bind the sauce. This method keeps the flavors fresh and the textures balanced, avoiding a heavy or mushy result.
This pasta serves well as a light lunch or dinner and pairs nicely with a crisp white wine or a simple green salad. It highlights seasonal vegetables and the sharpness of Tropea onions, which bring a delicate sweetness and slight bite.
For variations, tomatoes can be replaced with passata for a smoother sauce, and if fileja pasta is unavailable, fusilli or trofie are suitable substitutes. Vegetarians should note that Parmigiano Reggiano contains animal rennet and may be replaced with vegetarian cheese alternatives.
Ingredients
- 350 g fileja pasta 12oz) or fusilli
- 3 zucchini
- 1-2 eggplant
- 8-10 cherry tomato cut in half
- ½ Tropea onion peeled and finely sliced
- 30 g parmigiano reggiano (1oz) grated
- 3 tablespoon extra virgin olive oil
- salt for the pasta and to taste
- 1 handful basil chopped, leaves
- ½ red chili chopped ( or 1 teaspoon dried flakes, peperoncino
Instructions
- Wash and trim the zucchini and eggplant and cut into small chunks. Peel and finely chop the onion. Wash and cut the cherry tomatoes in half. If using, remove the seeds from the peperoncino and cut into very small pieces.
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- In a frying pan or skillet, fry the finely sliced onion in the olive oil.
- Add the zucchini and the eggplant and sauté over medium heat until they start to soften slightly.
- Add the cherry tomato halves and the finely chopped chili . Continue to cook for 5-10 minutes. The vegetables should remain crunchy.
- Finally add the handful of chopped basil.
- Cook the fileja al dente according to the instructions on the packet in the boiling salted water. When the pasta is ready save some of the cooking water, drain the pasta and add to the pan with the sauce.
- Stir the pasta and sauce together on the stove with some tablespoons of cooking water from the pasta and grated Parmigiano cheese.
- Serve hot with extra grated Parmigiano as required.
Notes
- Tomatoes can be substituted with tomato passata for a smoother sauce texture.
- If fileja pasta is unavailable, fusilli or trofie are good alternatives.
- Vegetarians should replace Parmigiano Reggiano with a vegetarian cheese as it contains animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 80g | 27% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 144mg | 6% |
| Potassium | 944mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 38mg | 42% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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