How do I make ratatouille pasta?

Indulge in a pasta dish inspired by Ratatouille! Our ratatouille pasta recipe combines the goodness of roasted vegetables with a savory tomato sauce. Mangia!

You'll need

Items needed to answer the question, How do I make ratatouille pasta. Items include: eggplant zucchini red bell pepper yellow bell pepper red onion olive oil salt pepper garlic cloves diced tomatoes tomato paste dried oregano red pepper flakes pasta fresh basil leaves grated Parmesan

eggplant 1
zucchini 1
red bell pepper 1
yellow bell pepper 1
red onion 1
olive oil 2 tablespoons
salt to taste
pepper to taste
garlic cloves 3
diced tomatoes 1 can (14 oz)
tomato paste 1 tablespoon
dried oregano 1 teaspoon
red pepper flakes a pinch
pasta 8 oz (penne or your choice)
fresh basil leaves for garnish
grated Parmesan for garnish

Take note
Before we dive into the recipe, a friendly reminder to always exercise caution in the kitchen. Be careful while handling hot ingredients and sharp utensils. Let's ensure the only things we burn are the calories!

1

Prep those Veggies

First things first, gather your vegetables. You'll need 1 eggplant, 1 zucchini, 1 red bell pepper, 1 yellow bell pepper, and 1 red onion. Wash them thoroughly and chop them into bite-sized pieces.

2

Roast 'em like a pro

Preheat your oven to 400°F (200°C). Spread the chopped vegetables on a baking sheet, drizzle some olive oil, sprinkle salt and pepper, and give them a gentle toss. Slide the baking sheet into the oven and let the veggies roast for about 25-30 minutes until they are tender and slightly caramelized. Keep an eye on them, as we don't want any vegetable arson!

3

Tomato Sauce Magic

While the veggies are getting their roast on, let's prepare the tomato sauce. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until golden and fragrant. Now, add 1 can (14 oz) of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of dried oregano, and a pinch of red pepper flakes. Stir it all together and let the sauce simmer for 10 minutes. Mamma mia, the aroma!

4

Mixing it all up

Once the roasted veggies are out of the oven, transfer them to the saucepan with the tomato sauce. Stir everything gently to coat the veggies in the savory goodness. Let the flavors mingle for a couple of minutes on low heat. It's like a vegetable dance party in your pan!

5

Bring on the Pasta

While the vegetable and sauce symphony continues, cook your pasta according to the package instructions. We recommend using 8 oz of penne or any pasta shape that tickles your fancy. Once the pasta is al dente, drain it and add it to the veggie-tomato sauce mixture. Toss everything together until the pasta is fully coated. Now that's some serious pasta perfection happening!

6

Serve and Savor

It's finally time to take a bow and serve this Ratatouille Pasta masterpiece! Dish out the pasta into bowls, sprinkle some fresh basil leaves on top for that extra flourish, and why not some grated Parmesan too? Dig in and savor every bite. Buon appetito!