Ratatouille Pasta

Ingredients

• 200g (7 oz) penne pasta
• 1 medium eggplant, cut into cubes (~400g / 14 oz)
• 2 zucchini, sliced (~400g / 14 oz)
• 1 red bell pepper, diced (~150g / 5 oz)
• 1 yellow bell pepper, diced (~150g / 5 oz)
• 1 medium onion, chopped (~150g / 5 oz)
• 2 cloves garlic, minced
• 4 large ripe tomatoes, chopped (~500g / 18 oz)
• 30ml (2 tbsp) extra virgin olive oil
• 5g (1 tsp) sea salt, plus more to taste
• 2g (1/2 tsp) freshly ground black pepper
• 15g (1 tbsp) chopped fresh basil
• 15g (1 tbsp) chopped fresh parsley
• 60g (1/4 cup) grated Parmesan cheese

Instructions

Step 1: Preparing the Vegetables

Begin by placing a large skillet over medium heat. Add the olive oil and allow it to warm, then introduce the chopped onions and minced garlic. Sauté gently for 5 minutes, or until the onions become translucent and fragrant.

Step 2: Cooking the Ratatouille

Add the cubed eggplant, zucchini slices, and diced bell peppers to the skillet. Allow the vegetables to cook for approximately 15 minutes, stirring occasionally, until they soften and begin to brown. Incorporate the chopped tomatoes, season with sea salt and black pepper, and then reduce the heat to low. Cover the skillet and let the mixture simmer for an additional 20 minutes, permitting the flavors to meld beautifully.

Step 3: Boiling the Pasta

While the ratatouille sauce simmers, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions, typically around 10 minutes, until al dente. Drain the pasta, reserving 60ml (1/4 cup) of the pasta cooking water.

Step 4: Combining Pasta and Sauce

Add the cooked pasta directly into the skillet with the simmering ratatouille. Toss everything together using tongs or a large wooden spoon, ensuring each piece of pasta is coated in the savory vegetable sauce. If the mixture appears too dry, gradually introduce the reserved pasta water until the desired consistency is achieved.

Step 5: Final Touches

Off the heat, sprinkle the dish generously with freshly chopped basil and parsley, stirring gently to combine. Serve the Ratatouille Pasta in warm bowls, adorned with a liberal amount of grated Parmesan cheese for a creamy finish.

Conclusion

Congratulations on crafting a sumptuous Ratatouille Pasta—a dish that seamlessly fuses the rustic charm of Provence with the hearty traditions of Italian cuisine. This recipe not only captivates the senses with its vibrant colors and textures but also delivers a wholesome, savory flavor that lingers delightfully on the palate. Whether shared with family or savored in quiet solitude, this meal promises comfort and nourishment. Remember, the beauty of Ratatouille Pasta lies in its versatility; feel free to experiment with seasonal vegetables or your choice of herbs to make this recipe your own signature creation. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

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