Roasted Ratatouille pasta

Roasted Ratatouille pasta

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

30 min (COOK TIME: 30 min)

Easy

Ingredients

  • 350 g small mushrooms, halved
  • 1 large eggplant trimmed and cut into 2 cm cubes (600 g)
  • 1 pieces large red capsicum, cut into 2 cm
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 4 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 x 400 g cans Mutti Polpa
  • ground black pepper
  • 500 g spiralli
  • 3/4 cup coarsely chopped fresh basil
  • grated parmesan cheese, to serve
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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 tablespoons of the oil and toss to combine. Spread vegetables onto the prepared trays. Bake 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 Polpa and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
  3. While sauce is simmering, cook 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: Polpa


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