Cold Pasta

Method

1. Cook the fusilli in a large pot of salted boiling water until al dente. (If the package says 12 minutes, cook for 11. Do not rinse; drain and toss with a drizzle of olive oil to prevent sticking.)
2. Cut the eggplant into small cubes. In a pan, heat olive oil with a clove of garlic. Add the eggplant cubes, season with salt and pepper, and sauté until golden and tender. Remove the garlic clove if desired.
3. For the raw tomato sauce: halve the cherry tomatoes and place them in a blender with salt, pepper, and a generous drizzle of olive oil. Blend until smooth. For a smoother sauce, pass it through a fine-mesh sieve.
4. While the pasta is still warm, pour the tomato sauce over it and mix well so the pasta absorbs the sauce.
5. Add the smoked provola cut into small cubes and stir gently.
6. Add plenty of torn fresh basil and mint leaves.
7. Grate a little lemon zest over the pasta and mix.
8. Add the sautéed eggplant cubes and stir to combine.
9. Let the pasta cool to room temperature, then refrigerate until chilled. Serve cold, garnished with extra basil and mint.