Summary

Ingredients

• 250 g riatoni
• 60 g pecorino cheese
• 250 g cherry tomato (s)
• 1 zucchini, yellow
• 1 zucchini, green
• 1 small eggplant (s)
• 1 clove garlic
• 6 tomato (s), dried
• olive oil
• Sunflower oil
• butter
• salt and pepper
• thyme
• oregano
• basil

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Instructions

1. Cook the noodles al dente. In the meantime, wash the vegetables. Cut the dried tomatoes into small cubes. Finely chop the garlic. Cut the zucchini into bite-sized pieces and the aubergine into small cubes. Halve the tomatoes. Finely grate the pecorino.
2. Heat a dash of olive and sunflower oil in a large pan. Fry the zucchini and aubergines all over until they are a little brown. Melt a piece of butter in the pan and add the garlic and sun-dried tomatoes. Let everything sizzle briefly.
3. Drain the cooked pasta and add to the pan with the tomatoes. Fry until the noodles are also a little brown. Finally mix in the pecorino and season the dish with herbs and spices.