Ratatouille Pasta
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cloves
Garlic (thinly sliced)1 tsp
Red Pepper FlakeDirections:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 1 cup of the cooking water; drain the pasta
4
Meanwhile, heat a grill pan over high heat
5
Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil
6
Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board
7
Brush the zucchini and eggplant slices lightly with olive oil; season with salt
8
Grill until marked and tender, about 5 minutes per side
9
Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes
10
Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil
11
Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes
12
Add some of the reserved pasta water to loosen, if needed
13
Divide among bowls; top with the goat cheese and more herbs
14
Photograph by Justin Walker