Ratatouille With Penne
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Thyme (chopped fresh)Directions:
1
Preheat oven to 450°F
2
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
3
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
4
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
5
Stir tomatoes into roasted vegetables and season ratatouille
6
Cook penne rigate in a 6-qt
7
Pot of boiling salted water until al dente and drain
8
While pasta is cooking, stir parsley and basil into ratatouille and season
9
Toss penne rigate with 1/3 of ratatouille and serve topped with remainder
10
Preheat oven to 450°F
11
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
12
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
13
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
14
Stir tomatoes into roasted vegetables and season ratatouille
15
Cook penne rigate in a 6-qt
16
Pot of boiling salted water until al dente and drain
17
While pasta is cooking, stir parsley and basil into ratatouille and season
18
Toss penne rigate with 1/3 of ratatouille and serve topped with remainder