Hearty Ratatouille With Penne Pasta Recipes

RATATOUILLE PENNE PASTA

Ratatouille Penne Pasta image

All the fresh, summery flavors of classic French ratatouille-eggplant, zucchini, squash, onion, garlic and tomato-are tossed together with penne pasta in this user-friendly take on the famous vegetable casserole.

Provided by Macheesmo

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1 medium eggplant, cut into 1-inch cubes
1 medium zucchini, chopped
1 medium squash, chopped
1 small yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
Salt and pepper
1 lb uncooked penne pasta
Fresh thyme, for garnish

Steps:

Cook penne pasta according to instructions on package. Drain pasta but reserve 1 cup of pasta water for later.
Meanwhile, add olive oil to a large high-walled skillet over medium-high heat. Once oil is shimmering, add eggplant and 1/2 teaspoon kosher salt. Cook 8 minutes until eggplant starts to soften and browns in spots.
Add chopped zucchini, squash and onion to the skillet. Cook for another 5 to 6 minutes. If the skillet seems very dry, feel free to add an extra drizzle of oil. It's okay if some of the eggplant sticks to the skillet though.
Add garlic and cook for 30 seconds before finally adding tomatoes. Use the liquid from the tomatoes to scrape up any bits stuck to the pan. Bring skillet to a simmer, stir ingredients together and reduce heat to low. Simmer for 8 to 10 minutes.
Add drained pasta to skillet and stir to combine. If mixture seems thick or too dry, add in reserved pasta water by the 1/4 cup until sauce reaches the desired consistency. Season ratatouille pasta with salt and pepper, garnish with fresh thyme and serve immediately.

Nutrition Facts : ServingSize 1 Serving

RATATOUILLE WITH PENNE

Ratatouille with Penne image

Categories Onion Pasta Vegetable Roast Vegetarian Eggplant Bell Pepper Yellow Squash Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 13

Ingredients

2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt to taste
4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes
2 large red bell peppers, cut into 1/2-inch cubes
8 plum tomatoes, peeled, seeded, and chopped
7 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 1/2 pounds penne rigate (with ridges)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
Accompaniment: grated Parmigiano-Reggiano

Steps:

Preheat oven to 450°F.
Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

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