Save this dish for late summer, when tomatoes and vegetables are at their peak of flavor. Use a variety of heirloom tomatoes, especially ones with different colors, which will make for an eye-catching presentation. Inaniwa udon is a noodle that originated in Japan’s rugged far north. Unlike typical udon noodles, which look like thick spaghetti, inaniwa is shaped like linguine and tastes great chilled.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the red onion, zucchini, bell pepper, and eggplant in a large bowl and cover with cold water. Soak the vegetables for 10 minutes, then drain.
Step 2
Heat 1/2 cup of the olive oil in a large sauté pan over medium heat for 1 minute, then add the vegetables and garlic. Sauté, stirring often, until the vegetables are cooked through but not too soft, about 8 minutes. Transfer the vegetables to a bowl and refrigerate until cool, about 20 minutes.
Step 3
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook until al dente, following package instructions. Then transfer the noodles to a colander or fine-mesh sieve and rinse well under cold water. Drain and set aside.
Step 4
Finish the vegetables by stirring in the balsamic vinegar, soy sauce, and the remaining 2 tablespoons olive oil. Season with a few grinds of pepper, then mix in the basil.
Step 5
To assemble the dish, divide the noodles among 4 plates and top each with one-fourth of the heirloom tomatoes followed by the vegetable mixture, arugula, Parmesan, and pine nuts.
