RCI-VG.004.1102.001
Ratatouille Pasta
Ratatouille Pasta from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- garlic4 clovesminced
- ¼ tsp
- 3 tbsp
- red bell pepper1 smallseeded and chopped
- green bell pepper or 1 cubanelle pepper1 unitseeded and chopped
- medium-sized yellow-skinned onion1 unitchopped
- eggplant1 smallpeeled or skin on and diced
- medium-sized zucchini1 unitcoarsely diced
- kalamata black olives20 unitpitted and coarsely chopped
- capers2 tbspdrained
- coarse salt and black pepper to taste1 unit
- x 28 oz can crushed tomatoes1 unit
- handful chopped fresh flat-leaf parsley1 unit
- rigatoni pasta½ lbcooked until al dente
- pine nuts3 oztoasted until golden
Method
1
Heat extra virgin olive oil in a large, heavy-bottomed saucepan or braising pan over medium heat until shimmering, about 1 minute.
2
Add minced garlic and crushed red pepper to the hot oil, stirring constantly until fragrant, about 1 minute. Do not allow the garlic to brown.
3
Stir in the chopped onion and cook until softened and translucent, stirring occasionally, about 5 minutes.
5 minutes
4
Add the red bell pepper and green bell pepper (or cubanelle pepper), stirring to combine, and cook for 3 minutes.
3 minutes
5
Add the diced eggplant and coarsely diced zucchini, stirring well to coat with oil, and cook for 5 minutes.
5 minutes
6
Pour in the crushed tomatoes and season with coarse salt and black pepper to taste, stirring well to combine all vegetables.
7
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 15 minutes.
15 minutes
8
Stir in the pitted kalamata olives, capers, and chopped fresh flat-leaf parsley, adjusting the seasoning as needed.
9
In a separate pot, bring salted water to a boil and cook the rigatoni until al dente according to package directions, then drain well.
10
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes.
3 minutes
11
Transfer the cooked rigatoni to a large serving bowl and pour the ratatouille sauce over the pasta, tossing gently to coat evenly.
12
Divide among four serving bowls and garnish each portion with toasted pine nuts before serving.