One-Pot Ratatouille Pasta
Ingredients
-
ΒΌ
cup
extra-virgin olive oil
-
2
tablespoons
tomato paste
-
1
teaspoon
Italian seasoning
-
1
small
globe eggplant, cut into 1-inch pieces
-
1
medium
onion, coarsely chopped
-
3
medium
plum tomatoes, cut into 1-inch pieces
-
3
cloves
garlic, finely chopped
-
1
teaspoon
salt
-
1
pound
short pasta, such as rotini
-
2
medium
zucchini, cut into 1-inch pieces
-
1
medium
orange bell pepper, cored and cut into 1-inch pieces
-
2
sprigs
basil
-
to taste
freshly grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat and fry the tomato paste until caramelized.
- Add Italian seasoning, eggplant, onion, half the tomatoes, garlic, and salt; toss to coat.
- Pour in water, add pasta and salt, then bring to a boil and cook for half the time indicated for al dente.
- Stir in remaining tomatoes, zucchini, and bell pepper; cover and cook until pasta is al dente.
- Season with salt and pepper, serve topped with basil and Parmesan if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
422
Total fat
11g
Total carbohydrates
70g
Total protein
13g
Sodium
742mg
Cholesterol
0mg
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