Pasta is, in many ways, a miracle food.
This is my harlequin pasta, another recipe from the Italian food writer Rita Pane that has become a summer favourite, especially if we are a big group. The beauty is that the heat of the pasta and vegetables melts and softens the edges of the mozzarella and Parmesan which unites everything. You can roast the vegetables but frying is best. You could do this in advance, but they will need warming through in the oven before you mix everything together.
Plunge the tomatoes into the almost boiling water for a minute, then lift them out with a slotted spoon and refresh under cold water, at which point the skins should slip off. Roughly chop the tomatoes.
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