Quick & Easy

Herbed ratatouille with pasta

This vegetarian pasta dish is simple and perfect for the whole family.
herbed ratatouille with pasta



1.Heat oil in large nonstick saucepan; cook garlic and onion until soft.
2.Stir in eggplant; cook until eggplant is soft. Remove from pan; drain on paper towels.
3.Cook zucchini and pepper separately, following same method as eggplant. Return vegetables with tomato, wine, the water and paste to pan; cook 5 minutes or until mixture is heated through. Stir through basil just before serving.
4.Cook pasta in large pot of boiling salted water, uncovered, until just tender; drain. Serve with ratatouille.

Ratatouille can be made a day ahead; cover, refrigerate until required. We used penne rigate in this recipe. Use any other short, shaped pasta you prefer.


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