How to make Fileja alla tropeana

The fileja alla tropeana are a first course of the Italian cuisine based on zucchini, aubergines and tomatoes. Fileja are a type of handmade pasta from Calabria defined by an elongated shape like fusilli and lend themselves well to condiments with vegetables, the famous 'nduja, red onion or sauces based on legumes. This dish is slightly spicy and you may replace the tomatoes with tomato sauce.

Ingredients to make Fileja alla tropeana

  • Fileja 350 gr
  • 4 tablespoons olive oil
  • 2 zucchini
  • 1 aubergine
  • fresh chilli
  • 1 red onion
  • 3 tomatoes
  • fresh basil

How to make Fileja alla tropeana

Put some oil in a large pan and sauté the chopped onion along with some fresh chilli. Add the zucchini and aubergine, which were previously cleaned and cut into chunks.

The vegetables will need to cook just a few minutes, when they are still crispy add small pieces of tomatoes and some salt. Keep cooking until all the vegetables are firm. Add lots of fresh basil to make pasta more fragrant.

Boil the fileja in plenty of boiling salted water, drain them al dente and sauté them in the vegetables to make them savoury.

Serve the dish while still hot. Enjoy your meal!