Ratatouille pasta
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
Share the ingredient list
Ratatouille pasta: Method
- 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.
- 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.
- While sauce is simmering, cook pasta as directed on packet.
- Add roasted vegetables and basil to sauce and stir to combine. Serve ratatouille pasta and top with parmesan.
