Ratatouille Pasta

This ratatouille pasta dish is a recipe I often cook in summer with fresh, flavorful vegetables. They are cooked until tender, then tossed with the pasta.

Course Main Course, Pasta Recipes

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10

Cook Time 20

Servings servings

Calories 574kcal

Author Adina Beck

Equipment

Large pan
Large pot for the pasta

Ingredients

14 oz short pasta Note 1
1 medium eggplant about 10.5 oz (300 g)
1 large zucchini about 9 oz (250 g)
2 bell peppers Note 2
2 medium onions about 5.5 oz (150 g)
4 large garlic cloves
3 tablespoons olive oil
4 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon Herbs de Provence optional, Note 3
2 teaspoons granulated sugar
1 ¼ cups vegetable broth plus a little more if needed
2 tablespoons red wine vinegar
fine sea salt and freshly ground black pepper
3-4 tablespoons chopped fresh parsley
Parmesan or feta for serving, optional, Note 4

US - EU

Instructions

Chop the vegetables: Cut the eggplant lengthwise into quarters, then slice each quarter into thin slices. Cut the zucchini lengthwise into quarters and slice it into thin pieces. If your zucchini is thin, simply halve it lengthwise and cut it into half-moons. Cut the bell peppers into quarters, remove the seeds and membranes, and slice them into thin strips. Peel the onions, cut them into quarters, and slice each quarter thinly. Thinly slice the garlic cloves.
1 medium eggplant + 1 large zucchini + 2 bell peppers + 2 medium onions + 4 large garlic cloves
Cook the pasta: Bring a large pot of water to a boil. While the water is heating, start cooking the vegetables. Once the water boils, salt it generously, add the pasta, and cook according to the package directions until al dente.
14 oz short pasta
Sauté the vegetables: Heat the olive oil in a large, deep pan over medium-high heat. Add the eggplant, zucchini, bell peppers, onions, and garlic. Cook, stirring frequently, for about 7 minutes, until the vegetables begin to soften.
3 tablespoons olive oil
Add the tomato paste and herbs. Stir in the tomato paste, thyme, rosemary, and Herbs de Provence, if using. Cook for about 2 minutes, stirring often, to lightly caramelize the tomato paste and coat the vegetables with the herbs.
4 tablespoons tomato paste + 1 teaspoon dried thyme + ½ teaspoon dried rosemary + 1 teaspoon Herbs de Provence
Simmer the ratatouille: Lower the heat to medium-low and add the vegetable broth, sugar, red wine vinegar, salt, and black pepper. Stir well and simmer for 8–10 minutes, stirring occasionally, until the vegetables are tender. If the dish seems to get too dry, add a bit more broth. Check the eggplant; it should be soft. Add a little more broth if the pan becomes too dry.
1 ¼ cups vegetable broth + 2 teaspoons granulated sugar + 2 tablespoons red wine vinegar + fine sea salt and freshly ground black pepper
Combine with the pasta: Drain the pasta and add it to the pan with the vegetables. Toss well to coat the pasta with the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the chopped parsley.
3-4 tablespoons chopped fresh parsley
Serve the ratatouille pasta immediately, either as it is or topped with Parmesan or crumbled feta (Note 4).
Parmesan or feta to taste

Notes

Pasta shapes: You can use any short pasta you like. I used fusilli, but penne, macaroni, or any other short pasta works well.
Bell peppers: I used one red and one yellow pepper. You can use any colors you like, but if you use a green bell pepper, I recommend using just one and making the other one a more colorful variety. Green bell peppers tend to be a little more bitter.
Dried herbs: Herbs de Provence are optional. If you don't have them, replace them with a little more thyme and some dried oregano.
Cheese for serving: Parmesan and feta might not be French, but they both work really well with this dish. If using Parmesan, sprinkle it over the ratatouille pasta on your plate. If using feta, crumble it over the pasta, gently toss it with the vegetables, and let it soften slightly. Serve immediately after adding the cheese.

Nutrition