Ratatouille pasta
Made with Crushed Tomatoes
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
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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.
