This cold spaghetti salad is a great last-minute summer dish, served with an elegant Niçoise olive-basil tapenade.
Bring a large pot of salted water to a boil and add 2 tablespoons of olive oil. Cook the spaghetti al dente, about 9 minutes. Rinse with cool water to prevent overcooking. Spread on sheet pan and pour 4 tablespoons of olive oil over the pan.
For the tapenade, combine the olives, 4 tablespoons of olive oil, Tabasco, basil, and salt and pepper, to taste, in a blender. Process until combined.
Cut the zucchini lengthwise and the cippoline onions in quarters. Slice the Japanese eggplant into thin slices and marinate in a bowl with 3 tablespoons of olive oil, salt and pepper, to taste, and thyme.
Preheat a grill or bring a sauté pan to high heat and cook the vegetables very quickly to give them a char but preserve their firmness. Reserve in the fridge.
Mix the pasta with the olive tapenade, grilled vegetables, and shaved Parmesan. Toss the heirloom tomatoes on top. Let rest for approximately 1 hour.