This ratatouille Pasta is inspired by a rainbow of chunky summer vegetables, simmered in rich tomato and herb sauce that’s comforting, delicious, and enjoyed equally hot or cold.
Ready in: 45 mins
1 bunch shallots, sliced
4 cloves of garlic, minced
2 small eggplants, diced
2 zucchinis, diced
2 red capsicums, diced
2 ripe tomatoes, diced
Extra virgin olive oil
3 tsp of thyme, plus more for serving
½ bunch fresh basil, chopped, plus more for serving
1 x 700g bottle passata sauce
1 tbsp tomato paste
2 tbsp balsamic vinegar
1 a lemon, juiced
1 tbsp chili flakes (optional)
Salt and pepper
500g pasta of choice
Step 1. Add a splash of olive oil to a large pan over medium heat. Add the eggplant and season with salt. Cook for roughly 8-9 mins stirring or until soft and starting to brown. Transfer to a plate and set aside.
Step 2. Add another splash of olive oil to the pan. Add the zucchini, shallots, capsicum, and season with salt. Cook for 4- 5mins, stirring until tender. Add the garlic and cook for 1-2 mins or until fragrant.
Step 3. Cook pasta according to packet instructions.
Step 4. Add the fresh tomatoes, passata sauce, tomato paste,1 ½ cups of water, thyme, chili flakes (if using). Stir occasionally, until the tomatoes are broken down into the sauce, 4-5 mins.
Step 5. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 5 mins or until the eggplant is soft. Stir through lemon juice, fresh basil, and balsamic vinegar. Season with salt and pepper to taste.
Step 6. Mix sauce with cooked and drained pasta. Sprinkle with additional fresh basil and thyme, serving either warm or chilled.
Storage: Store refrigerated in an airtight container for up to 5 days. Alternatively, this recipe can be stored in the freezer for up to three months.
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