Summer in Sicily brings with it an explosion of colors and flavors that are reflected in fresh and light dishes, such as cold pasta with anchovies. This first course, perfect for an outdoor lunch, celebrates the abundance of seasonal vegetables, particularly zucchini and eggplant, which are sautéed to enhance their taste. The choice of fresh anchovies, caught in the crystalline Sicilian waters, adds a touch of savoriness that pairs beautifully with the sweetness of the cherry tomatoes. The technique of cooling the pasta under cold running water is essential for achieving the perfect texture, preventing it from sticking and allowing all the ingredients to blend well. This recipe is ideal for a family lunch or a picnic with friends, where every forkful evokes the sun and sea of Sicily, making every meal a special moment to share.

Let's boil the pasta in salted boiling water. Meanwhile, let's sauté diced zucchini and eggplant in a pan with a drizzle of oil, seasoning them appropriately. Take a bowl and cut the cherry tomatoes into quarters; add the anchovies and aromatic herbs; then add the drained pasta that has been cooled under cold running water. Finally, add the sautéed vegetables. Mix the pasta well, adding a drizzle of extra virgin olive oil. Place it in the fridge and serve after about an hour.