Ratatouille Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
French
Ratatouille Pasta
Description
Ratatouille Pasta starts by sautéing zucchini, eggplant, fennel, and onion until the zucchini begins to soften. Garlic, oregano, and red pepper flakes are added for aroma and subtle heat, followed by diced roasted tomatoes and tomato paste to create a rich vegetable sauce. The sauce simmers gently to meld flavors while the pasta cooks separately. The cooked pasta is then added to the sauce and tossed, using reserved pasta water if needed to adjust thickness. Fresh basil stirred in at the end adds a bright herbal note. Parmesan cheese can be added for richness.
The final dish features tender vegetables within a tomato sauce with a mild kick from red pepper flakes balanced by sweet fennel and fragrant oregano. The texture contrasts the tender pasta with the soft vegetable chunks.
This pasta works well as a vegetarian main course or as a side. The mild spice level can be adjusted by reducing the red pepper flakes to suit different palates.
Ingredients
- 1 tablespoon olive oil
- 2 zucchini trimmed, chunked into half moons, small
- 1 eggplant chunked, small
- 1 fennel bulb ends trimmed and thinly sliced, small
- 1 yellow onion ends trimmed and thinly sliced, small
- 4 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon red pepper flakes crushed
- 1 diced roasted tomatoes canned, 14.5 ounce
- 2 tablespoons tomato paste
- 1 pound pasta 16 ounces
- 1/3 cup basil leaves fresh, thinly sliced
- Parmesan Cheese optional, grated
Instructions
- In a large high sided 12-inch pan add olive oil and set over medium high heat.
- When the oil is hot add in the zucchini, eggplant, fennel and yellow onion.
- Saute for about 10 minutes or until the zucchini starts to soften.
- Add the garlic, oregano and crushed red pepper flakes. Stir to combine and cook until the garlic is fragrant, about 1 minute .
- Add in the diced tomatoes with the juice and tomato paste and stir to combine.
- Turn the heat to low and let the flavors work together while you make the pasta.
- Prepare the pasta according to box directions and save 1 cup of the cooked pasta water.
- Add the prepared pasta to the sauce and stir to combine.
- If the sauce is too thick add a little of the pasta water to help thin out the sauce.
- Stir in the fresh basil.
- Serve with Parmesan cheese if desired.
Notes
- You may reduce the amount of red pepper flakes if you prefer less spice in the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 346kcal | 17% |
| Carbohydrates | 104g | 35% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Sodium | 212mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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