Ratatouille With Penne Recipes

RATATOUILLE PENNE PASTA

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.

HEARTY RATATOUILLE WITH PENNE PASTA RECIPE

Steps:

• In a medium sized heavy skillet on medium heat, add half of the oil to the pan.
• Once hot add onions and cook about 4-5 minutes or until caramelized.
• Add garlic, cook 2 minutes, stirring until golden brown and caramelized.
• Add chopped peppers, eggplant, and zucchini; cook and stir for 2-3 minutes.
• Season with salt and pepper and add all but 1 tablespoon of basil; stir well.
• Add cayenne or tabasco, if desired.
• Cook 10 minutes over medium high heat, stirring constantly.
• Add chopped tomatoes.
• Cook 15-20 minutes over medium heat, or until the consistency you like.
• Add last tablespoon basil; stir well.
• Serve over warm pasta and garnish with basil leaves.
• Enjoy your Hearty Ratatouille with Penne Pasta Recipe!

RATATOUILLE WITH PENNE

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.