Ratatouille Style Garden Vegetable Sauce And Fusilli Recipes
RATATOUILLE-STYLE GARDEN VEGETABLE SAUCE AND FUSILLI
Ratatouille-Style Garden Vegetable Sauce and Fusilli
Provided by The Rachael Ray Staff
Number Of Ingredients 32
Steps:
- Heat EVOO in a large pot over medium to medium-high heat
- Add peppers, zucchini, eggplant, carrot, onion and garlic
- Season with thyme, rosemary, salt and pepper
- Cook, partially covered, for 7-8 minutes, stirring occasionally
- Add tomato paste and stir to combine
- Add stock and tomatoes
- Break up tomatoes with wooden spoon or potato masher, bring sauce to bubble, add basil and reduce the sauce over low heat for 30 minutes
- Bring a large pot of water to a boil for the pasta; salt the water, cook pasta to al dente
- Reserve half a cup of starchy cooking water then drain pasta and add back to pot
- Add butter, a few ladles of sauce, the reserved starchy water and toss to combine
- Add cheese and toss to coat pasta
- Serve pasta in shallow bowls topped with more vegetable sauce and parsley
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