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Ratatouille with Pasta Recipe

French · Main course · 60 min total

A hearty and flavorful Provençal vegetable stew served over pasta, perfect for a comforting weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium eggplant, diced
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 large tomatoes, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried herbes de Provence
• Salt and black pepper to taste
• 12 ounces (340g) pasta (such as penne or fusilli)
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Add eggplant and cook for 5 minutes, stirring occasionally. Add zucchini and bell peppers, cook for another 5 minutes.
3. Stir in tomatoes, tomato paste, herbes de Provence, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until vegetables are tender.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
5. Add cooked pasta to the ratatouille and toss to combine, adding a splash of pasta water if needed to loosen the sauce. Adjust seasoning to taste.
6. Serve hot, garnished with fresh basil.

Tips

• Ratatouille can be made ahead and refrigerated for up to 3 days; reheat gently before adding pasta.
• For a vegan version, ensure pasta is egg-free.
• Add a sprinkle of grated Parmesan cheese if desired.

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