Ratatouille Pappardelle Food

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RATATOUILLE PAPPARDELLE



Ratatouille Pappardelle image

Summer vegetables find a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan for an easy pasta dish that's also fun to pronounce.

Provided by Juliana Hale

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h10m

Yield 4

Number Of Ingredients 16

¼ cup extra-virgin olive oil
1 large onion, chopped
1 ½ cloves garlic, minced
1 pound tomatoes, cut into 1/2-inch pieces
1 eggplant, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
¼ cup tomato sauce
1 ½ tablespoons herbes de Provence
salt and cracked black pepper to taste
¼ cup dry red wine
1 (8 ounce) package dried pappardelle pasta
2 tablespoons extra-virgin olive oil
4 cups fresh spinach
2 ounces Parmigiano-Reggiano cheese, shaved
2 teaspoons balsamic vinegar, or to taste

Steps:

  • Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stir in wine, cover, and simmer for 10 minutes. Uncover and simmer until vegetables are just tender, 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil.
  • Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 66 g, Cholesterol 12.5 mg, Fat 26.6 g, Fiber 10.9 g, Protein 18.1 g, SaturatedFat 5.7 g, Sodium 384.2 mg, Sugar 13.3 g

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  • Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften. Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
  • Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
  • While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
  • Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish. Add the freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.
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This was exceptional. I couldn't get pappardelle, so I used egg noodles instead. I also used 1/2 cup of wine instead of 1/4 cup, and I used an entire can of tomato sauce, but then again, I probably doubled the amount of everything, so it all came out the same. This was very good, and I will definitely make it again. My husband is somewhat picky and he liked this a lot …
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Leave ratatouille warm in the pot until ready to use. Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 10 minutes. Drain, reserving 1/2 cup cooking water. Toss pasta with oil. Reheat ratatouille in an extra-large skillet over medium heat.
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