Ratatouille pasta

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.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch 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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Method

  1. 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.
  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® Crushed Tomatoes (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 ratatouille pasta and top with parmesan.

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Also made with: Crushed Tomatoes


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