Chef's Pasta: Perfect for Summer! Cold Pasta with Roasted Eggplant, Fresh Tomatoes, and Ricotta

Overview

In this video, Yoshimi Hidaka, owner-chef of Ristorante ACQUA PAZZA, introduces a cold pasta recipe perfect for summer. Inspired by Southern Italy, this dish combines roasted eggplant, fresh tomatoes, and ricotta cheese. Using spaghettini served cold makes it easy to eat even in the hot season. Accents like semi-dried tomatoes, capers, and herbs like basil and spearmint add complex flavors and refreshing notes. The steps are carefully explained so you can recreate this professional taste at home.

Key Tips

• Prep
  • Roast the eggplants thoroughly over an open flame or grill and peel them to bring out their smoky aroma and sweetness.
• Prep
  • Peel the ripe fruit tomatoes (by blanching) or simply dice them, then toss lightly with salt and olive oil to let the flavors meld easily.
• Prep
  • Cook the spaghettini slightly longer than usual for cold pasta. Once cooked, chill thoroughly in cold water and toss with olive oil to prevent sticking.
• Heat control
  • When roasting the eggplants, char the skin thoroughly over high heat to add a smoky flavor that deepens the dish.
• Seasoning
  • Use a very small amount of raw garlic just for aroma, keeping it subtle so it doesn't overpower the refreshing quality of the cold pasta.
• Seasoning
  • The saltiness of the capers and the refreshing aroma of the lemon zest act as accents, so adjust the amounts as you add them.
• Finishing
  • Crumble the ricotta cheese as you toss it with the pasta to distribute its creaminess throughout the dish.
• Finishing
  • Add the basil and spearmint at the very end to preserve their fresh aroma and prevent them from fading.
• Finishing
  • Drizzle a generous amount of extra virgin olive oil at the end to bring everything together for a rich finish.
• Temperature
  • Keep the cold pasta chilled in the refrigerator until just before serving to maintain its texture and flavor at their best.

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• 100gspaghettini
• 2–3eggplants
• 2ripe fruit tomatoes
• 25gsemi-dried tomatoes
• 60gricotta cheese
• 2tsp capers
• 1/2clove garlic
• 6–8basil leaves
• Asmall amount of spearmint
• 5tbsp extra virgin olive oil
• Asmall amount of lemon zest
• Saltto taste
• Blackpepper to taste

Instructions

1. 1

   [Preparing the Roasted Eggplant] Roast the eggplants thoroughly on all sides over an open flame (gas stove) or on a grill pan. Once the skin is charred black and the inside is soft, let them cool slightly and carefully peel off the skin.

2. 2

   [Processing the Roasted Eggplant] Tear or cut the peeled roasted eggplant into bite-sized pieces. If there is excess moisture, gently pat dry with a paper towel. Lightly toss with salt, black pepper, and olive oil.

3. 3

   [Preparing the Tomatoes] Cut the ripe fruit tomatoes into bite-sized pieces (diced or wedged). Add salt, black pepper, and olive oil, toss lightly, and let the flavors meld.

4. 4

   [Preparing the Garlic] Crush 1/2 clove of garlic with the flat side of a knife or mince it. Since it is used raw like a dressing, keep the amount minimal.

5. 5

   [Preparing the Semi-Dried Tomatoes and Capers] If the semi-dried tomatoes are large, cut them into bite-sized pieces. For salted capers, rinse with water to remove salt; for pickled capers, use as they are.

6. 6

   [Boiling the Pasta] Add salt (about 1% of the water volume) to a generous amount of boiling water, and cook 100g of spaghettini for 1 to 2 minutes longer than the package instructions (cooking it slightly softer is ideal for cold pasta, as it firms up when chilled).

7. 7

   [Chilling the Pasta] Drain the cooked pasta in a colander and immediately plunge it into ice water (or cold water) to cool it quickly. Once thoroughly chilled, drain well and toss with extra virgin olive oil (about 1 to 2 tbsp) to prevent sticking.

8. 8

   [Combining the Sauce] In a large bowl, combine the roasted eggplant, fresh tomatoes, semi-dried tomatoes, capers, garlic, the remaining extra virgin olive oil, salt, and black pepper, and mix well.

9. 9

   [Tossing the Pasta and Sauce] Add the chilled pasta to the bowl and toss everything well. Taste and adjust with salt, black pepper, and olive oil.

10. 10

    [Adding Ricotta and Herbs] Crumble 60g of ricotta cheese into the bowl and toss gently (do not overmix). Tear the basil leaves by hand and add them, along with a small amount of spearmint for aroma.

11. 11

    [Finishing with Lemon Zest] Grate a small amount of lemon zest over the pasta using a zester or microplane to add a refreshing aroma.

12. 12

    [Plating] Plate the cold pasta and top with additional ricotta cheese, basil, black pepper, and olive oil to taste. It is even more delicious if chilled in the refrigerator until just before serving.

About 日高良実のACQUAPAZZAチャンネル

日高良実のACQUAPAZZAチャンネル

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