Ingredients for 4-5 people:500 g orecchiette2 zucchini1 small aubergine2 carrot1 onion2 savoy cabbage leaves4-5 cherry tomatoes80 g fresh pecorino cheese6-7 tbsp Extra Virgin Olive Oil salt
Wash and clean the vegetables, then cut them into small pieces. In a large heavy-bottomed frying pan (in which you will also toss the pasta), heat the olive oil and then add the vegetables; season with salt, stir and leave to “soften”. In the meanwhile cook the pasta in plenty of boiling, salted water, strain it when it’s “al dente” (setting aside a little of the water it was cooked in) and toss it in the frying pan with the vegetables while still hot. If it seems too dry, add a ladle of the water the pasta was cooked in. Distribute the fresh pecorino, cut into small pieces, here and there on top of the orecchiette and serve immediately. This is a delicious dish, suitable for every month of the year; all you have to do is change the vegetables according to the season.