One-Pot Ratatouille Pasta
, 25 min, 4 to 6 servings
Eggplant, zucchini, peppers and tomatoes cooked with pasta in one pot, finished with basil and Parmesan.
| 60 ml extra-virgin olive oil, plus more for drizzling | Fry tomato paste in oil, 3–5 min until caramelized | Stir in Italian seasoning | Add eggplant, onion, tomatoes, garlic & salt; toss to coat | Add water & pasta; boil, cover & cook 4–6 min | Uncover, stir; add zucchini, pepper, remaining tomatoes & black pepper | Cover, cook medium-low 2–3 min until pasta al dente | Turn off heat; taste & season; serve with basil, oil & Parmesan |
| 2 tablespoons tomato paste | |||||||
| 1 teaspoon Italian seasoning | |||||||
| 1 small globe eggplant, cut into 1-inch pieces (about 5 cups) | |||||||
| 1 medium onion, coarsely chopped | |||||||
| 1½ medium plum tomatoes, cut into 1-inch pieces (first batch) | |||||||
| 3 cloves garlic, finely chopped | |||||||
| 1 teaspoon salt (for vegetables & pasta water) | |||||||
| 450 g short pasta, such as rotini | |||||||
| 2 medium zucchini, cut into 1-inch pieces | |||||||
| 1 medium orange bell pepper, cored and cut into 1-inch pieces | |||||||
| Black pepper | |||||||
| 2 basil sprigs, plus torn basil leaves for serving | |||||||
| 1½ medium plum tomatoes, cut into 1-inch pieces (remaining batch) | |||||||
| Freshly grated Parmesan (optional) |
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