Equipment
Ingredients
Vegetables
- 2 green pepper
- 2 red pepper
- 4 summer squash, thin strips, lengthwise
- 4 asian eggplants, thin strips, lengthwise
- 6 plum tomatoes
- 2 red onion, sliced into rings
Pantry and Aromatics
- 45 ml olive oil
- 1 garlic, minced, green part removed
- 3 g thyme
- 5 g salt
- 2 g black pepper
Pasta and Finish
- 450 g fusilli
- 10 g basil, snipped into strips
- 30 g parmesan, freshly grated
Nutrition (per serving)
Method
Prepare a charcoal grill for medium-high heat (approx 200°C/400°F).
Grill the green and red peppers whole until the skins are completely charred and blackened on all sides.
Transfer the charred peppers to a paper bag, close it tightly, and let them steam for 10 minutes to loosen the skins.
Remove the peppers from the bag, peel off the charred skin, remove the seeds, and slice the flesh into thin strips.
Brush the summer squash and eggplant strips with olive oil, season with salt and pepper, and grill until lightly browned on both sides.
Halve the plum tomatoes and grill them skin-side down until they are just softened and lightly browned.
Brush the red onion rings with oil and grill until tender and browned.
Bring 5.7 liters (6 quarts) of water to a boil in a large pot and add a generous amount of salt.
Heat 15ml (1 tbsp) of olive oil in a skillet over medium heat (approx 175°C/350°F), then add the grilled tomato halves, minced garlic, and thyme leaves.
Slice the remaining grilled squash, eggplant, and onions into thin strips and add them to the skillet.
Simmer the vegetable mixture for 5 minutes until a light sauce forms.
Cook the fusilli in the boiling water until al dente according to the package instructions, then drain.
Toss the drained pasta with the vegetable mixture in the skillet, garnish with basil, and serve with Parmesan.
Chef's Notes
- For the best smoky flavor, use a charcoal grill. If using a gas grill, add a handful of soaked wood chips (like hickory or mesquite) to the flames for that authentic char.
- Don't overcrowd the grill. Cook vegetables in batches if necessary to ensure even charring and prevent steaming, which can make them mushy.
- When peeling the charred peppers, a metal bowl or a plastic bag works well to trap steam and make the skins easier to remove. A quick rinse under cool water can also help.
- The key to al dente pasta is to cook it just until it has a slight bite. Taste a piece a minute or two before the package suggests.
- Reserve a cup of the pasta cooking water before draining. The starchy water can be added to the sauce to help it emulsify and coat the pasta more luxuriously.
Storage
Refrigerator: 3 days — Store in an airtight container; pasta may absorb sauce over time.
Reheating: Warm in a skillet over medium heat with a splash of water to loosen the sauce.
