One-Pot Ratatouille Pasta
Published June 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil, plus more for drizzling
- 2tablespoons tomato paste
- 1teaspoon Italian seasoning
- 1small globe eggplant, cut into 1-inch pieces (about 5 cups)
- 1medium onion, coarsely chopped
- 3medium plum tomatoes, cut into 1-inch pieces
- 3cloves garlic, finely chopped
- Salt and black pepper
- 1pound short pasta, such as rotini
- 2medium zucchini, cut into 1-inch pieces
- 1medium orange bell pepper, cored and cut into 1-inch pieces
- 2basil sprigs
- Freshly grated Parmesan (optional)
Nutritional analysis per serving (6 servings)
422 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
- Step 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
- Step 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
Private Notes
Comments
Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.
Threw in a can of cannellini beans to give it some protein. Delicious.
I made this as written except I did add more Italian Seasoning and pepper. I thought the 1 inch veggies and amounts of pasta and water were perfect, although it did take a bit more than 2 minutes for the pasta to finish cooking. That said, when I make it again I will double the tomato paste, Italian Seasoning, garlic, and black pepper. As many suggested, Kalamata olives would be a great addition.
I also added olives; it was still a little boring and needed more seasoning.
Followed the recipe and found it unimpressive. Flavor is bland. Probably needs mushrooms and red wine. I’ll be returning to my tried and true Molly Karen recipe for ratatouille and serving it on cheesy polenta.
I used chickpea rotini which was a mistake, I weighed out a pound of them. Three cups of water wasn’t enough to cover them so I kept adding more liquid. Eventually, I added a can of diced tomatoes and their juice. The pasta ended up overcooked. Next time I’ll cook the pasta separately because the vegetables were excellent.