Ratatouille Pasta Toss
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- salt
- 1⁄4 cup extra virgin olive oil, 4 turns of the pan
- 4 garlic cloves, crushed
- 1 lb zucchini, diced
- 1 lb eggplant, diced
- 1 large yellow onion, diced
- fresh ground pepper
- 3 whole roasted red peppers, fresh
- 1⁄2 1/2 cup chicken stock or 1/2 cup vegetable stock
- 1 (15 ounce) can crushed tomatoes
- flat leaf parsley, chopped
- 10 leaves fresh basil, shredded
- grated parmigiano-reggiano cheese
- crusty bread, to pass around at the table
directions
- Bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
- While the pasta is working, heat a large , deep skillet over medium heat. Add the EVOO, garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
- Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
- Deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.
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RECIPE SUBMITTED BY
Hi, I'm Debbie and currently we live in North Carolina! I have been married to my Best Friend, Colin for 17 years. I'm currently a SAHM to 3 wonderful children, their ages are 15yrs, 11yrs and 7yrs old!! I'm hoping to go back to school to become a pastry chef! I changed my chef name recently, I was debee939701.
I Love to Bake and go crazy at Christmas!! (What can I say it's my favorite time of the year!)My friends,neighbors and family don't complain though!
I have a degree in photography and I have (according to my DH) way too many cookbooks!
I'm addicted to this website! I check the new recipes out daily! Right now my favorite is Rachel Ray!
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