Ratatouille Pasta

Ratatouille Pasta is a delicious and healthy dish that combines the classic French ratatouille with pasta to create a satisfying meal.

Recipe Source Link:https://www.mygingergarlickitchen.com/ratatouille-pasta/

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RECIPE INGREDIENTS

» For Ratatouille Pasta

• 400 grams of dried penne pasta
• 1 large-sized eggplant
• Kosher salt, to taste
• 1 large or 2 small bell peppers (I used red and yellow)
• 2 small large zucchini
• 2 medium-sized onions, diced
• 1 3/4 cups tomato puree or Italian tomato sauce for pasta
• 4-5 garlic cloves, minced
• 6 teaspoons of extra-virgin olive oil
• 2 teaspoons Italian seasoning
• Salt & pepper to taste
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon crushed red pepper flakes, plus more for serving
• 1-2 tablespoons grated Parmesan, optional
• Fresh basil leaves for serving
• 1 cup pasta cooking liquid

RECIPE INSTRUCTIONS

» How to Make Ratatouille Pasta

1. Place eggplant on a chopping board and trim the ends. Cut eggplant into about 1/2-inch pieces. Transfer them to a plate, and keep aside. Also, cut 1 large bell pepper (I am using red and yellow bell peppers) into 1/2-inch pieces. Transfer them to a bowl and set aside. Then, cut 2 small zucchini into 1/2-inch chunks. Transfer it to a bowl, and set it aside.
2. Peel 2 medium-sized onions, cut through stem and root end, then slice it into half and dice it. Peel the garlic cloves and mince them using a garlic press or finely chop them.
3. Add hot salted water to a large pot of water. Add pasta and cook according to package instructions, or until al dente. Before draining, reserve about 1 cup of pasta cooking water.
4. Heat 1 teaspoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add eggplant and stir to coat in oil. Sprinkle with a pinch of salt, and freshly ground black pepper and cook for about 5-6 minutes, until eggplant is golden and soft. At this point, some pieces begin to brown. Keep stirring frequently. Once softened and charred, using a spatula, transfer it to a plate and keep it aside. At this stage, you can scrape off any pieces of eggplant from the pot if needed.
5. Heat 2 teaspoons of extra-virgin oil in the same pan on medium-high heat. Add zucchini, and bell peppers and stir well to coat them with the oil. Season with some salt and pepper. Cook, and stir for 6-7 minutes, until vegetables are slightly charred and softened. Transfer them to a plate and set aside.
6. To another pan, add 2 teaspoons of olive oil. Add garlic and saute for about 30-40 seconds. Next, add onions and saute for 2 minutes. Add 2 teaspoons of Italian seasonings, and red pepper flakes. Mix well until combined. Cook for 2 minutes, then reduce heat to medium-low.
7. After that, add tomato puree to the pan. Cook, and stir occasionally, until tomato puree starts oozing oil. Add all the fried vegetables and mix well.
8. Add cooked pasta and toss. Lastly, add about 1 cup of (or as needed) of cooked pasta and toss again. Taste, and add salt and pepper to taste. Toss and cook for about 1 minute.
9. Divide pasta among serving dishes. Top with cheese, and garnish with fresh basil leaves. You can also drizzle it with olive oil. Enjoy!

RECIPE NOTES

1. Vegetables: Ripe vegetables will give you the most flavor and get cooked quickly. For the best results, you can always use the vegetables which are in season.
2. Cutting vegetables: Cutting the vegetables evenly will ensure that they cook evenly. This tip will help prevent some vegetables from becoming mushy while others are still raw.
3. Cook the vegetables separately: Cooking the vegetables separately will ensure that all of the vegetables are cooked to perfection.
4. Heat: I prefer some heat in my pasta so I added red pepper flakes. You can also use diced jalapeño pepper for a nice kick of heat.