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Ingredients · Serves 4

• 250 grams (one box) of Bontasana White Corn and Spirulina Pipe Rigate N°94
• 4 tomatoes on the vine
• 2 zucchini
• 2 red or yellow peppers
• 1 eggplant
• 50 grams pitted green olives
• 2 sprigs basil
• 1 clove garlic
• extra virgin olive oil
• salt to taste

Roast the whole peppers at 180 °C (356 °F) for about 15 minutes. Leave to cool then peel, remove the seeds and cut into cubes.

Peel, de-seed and julienne the tomatoes. Cut the eggplant and zucchini into cubes.

Sauté the vegetables with the extra virgin olive oil, garlic and a pinch of salt.

Cook the pasta according to the package instructions. Stir the pasta into the vegetables, add the pitted green olives and basil leaves.

Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA