5.0 from 51 votes
Fileja Tropeana
A delicious and easy vegetarian pasta dish from Calabria made with fresh summer veggies, peperoncino and Tropea onion! Perfect for lunch or dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 512 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g fileja (12oz) or fusilli
- 3 zucchini
- 1-2 eggplants
- 8-10 cherry tomatoes 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 leaves chopped
- ½ red chili (peperoncino) chopped ( or 1 teaspoon dried flakes)
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.
Cup of Yum
Notes
- If you prefer, you can replace the tomatoes with tomato passata.Fusilli or trofie pasta work well in this recipe too if you can't find fileja.
- For strict vegetarians, replace the parmigiano with a vegetarian cheese. Italian parmigiano contains animal rennet.
Nutrition Information
Calories
512kcal
(26%)
Carbohydrates
80g
(27%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
5mg
(2%)
Sodium
144mg
(6%)
Potassium
944mg
(27%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
572IU
(11%)
Vitamin C
38mg
(42%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512
% 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.