Roasted ratatouille pasta with Polpa

Roasted ratatouille pasta with Polpa

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

5 people


  • 350 g small mushrooms, halved
  • 1 large eggplant, trimmed and cut into 2 cm cubes (roughly 600 g)
  • 1 large red capsicum, cut into 2 cm pieces
  • 1.5 tbsp fresh rosemary leaves, chopped
  • 4 tbsp olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 x 400 g tins Mutti Polpa Finely Chopped Tomatoes
  • ground black pepper
  • 500 g spiralli
  • 3/4 cup fresh basil, coarsely chopped
  • grated parmesan cheese, to serve
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Roasted ratatouille pasta with Polpa: Method

  1. Preheat oven to 200°C. Line 2 oven trays with baking paper. Place mushrooms, eggplant, capsicum and rosemary in a large bowl. Add 2 tbsp of the oil and toss to combine. Spread vegetables onto the prepared trays. Bake for 20 minutes or until vegetables are tender.
  2. Meanwhile, heat remaining oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Mutti Polpa and pepper and stir to combine. Simmer for 10 minutes or until thickened, stirring occasionally.
  3. While the sauce is simmering, cook the pasta as directed on packet.
  4. Add roasted vegetables and basil to sauce and stir to combine. Serve over pasta and top with parmesan.

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Also made with: Mutti Polpa

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