RATATOUILLE WITH PENNE
Categories Onion Pasta Vegetable Roast Vegetarian Eggplant Bell Pepper Yellow Squash Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
- While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
- Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Naveed Afzal
[email protected]This was a great recipe! I made it for my family and they all loved it. The sauce was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
ABhishek shram
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the vegetables were a bit mushy. I think I'll try a different recipe next time.
Redd Redd
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious. I usually serve it over rice, but it's also good with pasta or bread.
Sulayman Lee
[email protected]This is my new favorite vegetarian dish! It's so easy to make and it's always a crowd-pleaser. I love the way the vegetables melt in your mouth and the sauce is so flavorful. I highly recommend this recipe.
Sandile Tabata
[email protected]Delicious! I made this dish for a dinner party last night and it was a huge hit. Everyone loved the combination of flavors and textures. I will definitely be making this again.
Beatrice Okonkwo
[email protected]Solid 4/5. The sauce was a bit too acidic for my taste, but the vegetables were cooked perfectly and the pasta was al dente. I'll definitely make this again, but I'll adjust the sauce recipe next time.
foraji media
[email protected]This recipe was a disaster! The sauce never thickened, and the vegetables were still crunchy after 30 minutes of simmering. I ended up throwing the whole thing out. I would not recommend this recipe to anyone.
Jharna 750 Actor
[email protected]Meh. This dish was just okay. The sauce was a bit bland, and the vegetables were overcooked. I think I'll stick to my usual spaghetti and meatballs recipe next time.
Ali Faour
[email protected]I'm not usually a fan of ratatouille, but this recipe changed my mind. The addition of penne pasta made it more hearty and satisfying, and the sauce was incredibly flavorful. I would definitely recommend this dish to anyone looking for a tasty and ea
Evelyn siziba
[email protected]Yum! This dish was so tasty and easy to make. I used zucchini, eggplant, and bell peppers from my garden, and the sauce was flavorful and delicious. I served it over whole wheat penne, and it was a hit with the whole family.
Moezamr
[email protected]This ratatouille with penne was an absolute delight! The flavors were incredibly balanced, and the combination of vegetables and pasta was perfect. I especially loved the addition of the fresh herbs, which really brightened up the dish. I will defini