Ratatouille Pasta made with Crushed Tomatoes
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
-
12
oz
small mushrooms
(halved)
-
21
oz
large eggplant
(trimmed and cut into 2 cm cubes)
-
1
pieces
large red capsicum
(cut into 2 cm)
-
1 1/2
tbsp
chopped fresh rosemary leaves
-
4
tbsp
olive oil
-
1
brown onion
(finely chopped)
-
3
cloves
garlic
(crushed)
-
28
oz
Mutti® Crushed Tomatoes (Polpa)
-
ground black pepper
-
17
oz
pasta
(spirali)
-
3/4
cup
coarsely chopped fresh basil
-
Parmigiano Reggiano cheese
(grated, to serve)
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Ratatouille Pasta made with Crushed Tomatoes: Method
- Preheat oven to 392°F. 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 Mutti® Crushed Tomatoes (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.
Quick and delicious, With friends, French, Family, Vegetarian, Italian food with tomato: recipes and tips, Main course, Pasta
