Ratatouille paste
2 servings
45 minutes
Ratatouille pasta is a refined blend of Mediterranean vegetables and classic Italian pasta, inspired by the legendary French dish. Baked eggplant, zucchini, sweet peppers, and red onion reveal their rich flavors, while juicy tomatoes add freshness and a hint of acidity. Served with aromatic basil that highlights the dish's summery character. This pasta not only pleases the eye with vibrant colors but also fills the body with vitamins and nutrients. An ideal choice for lovers of light yet hearty vegetable dishes, especially in warm weather. Its simplicity in preparation makes it accessible to everyone while its rich taste turns an ordinary dinner into a gastronomic delight.
1
Preheat the oven to 200 degrees. Cut all vegetables into cubes. Slice the onion into thin rings. Place the vegetables (except for the tomatoes) in a baking dish, drizzle with olive oil, and lightly salt. Put in the oven and cook for about 20 minutes.
- Eggplant: 1 piece
- Courgette: 1 piece
- Red sweet pepper: 1 piece
- Red onion: 1 head
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Salt: to taste
2
Meanwhile, score the tomatoes (better to take ripe ones) crosswise, pour boiling water over them, and remove the skin. Then cut into wedges. After 20 minutes, add to the vegetables and cook for another 10 minutes.
- Tomatoes: 200 g
3
Boil the penne according to the package instructions. Drain, leaving some (4 tablespoons) of the liquid in which they were cooked.
- Penne: 175 g
- Green basil: 2 tablespoons
4
In a large salad bowl, mix the pasta, pasta broth, vegetables, and chopped basil. Toss and serve immediately.
- Penne: 175 g
- Green basil: 2 tablespoons
