Linguine Pasta with Ratatouille Sauce Recipe

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Joseph Published: May 3, 2021 Modified: May 31, 2021

How To Make Linguine Pasta with Ratatouille Sauce

This linguine pasta dish combines a medley of cuisines by tossing pasta with a savory ratatouille sauce that’s loaded with eggplants and bell peppers.

Preparation: 5 minutes
Cooking: 42 minutes
Total: 47 minutes



  • 3tbspolive oil
  • 1onion
  • 1green bell pepper,or red
  • 1small eggplant,(about ½ lb)
  • 1zucchini,(about ½ lb)
  • 3garlic cloves
  • tspsalt
  • ½tspfresh-ground black pepper
  • 1cupcrushed tomatoes in thick puree,(from one 15-oz can), canned
  • 2tspwine vinegar
  • ¾lblinguine
  • ½cupbasil leaves,plus 2 tbsp, thin-sliced


  1. In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.

  2. Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.

  3. Add the tomatoes and simmer, covered, stirring occasionally, for about 10 minutes, until the vegetables are tender. Stir in the vinegar.

  4. In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until just done. Reserve about ½ cup of the pasta-cooking water.

  5. Drain the pasta and toss with the vegetables, the ½ cup of basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water

  6. Serve topped with the 2 tablespoons of basil, and enjoy!


  • Calories: 482.15kcal
  • Fat: 12.04g
  • Saturated Fat: 1.77g
  • Monounsaturated Fat: 7.59g
  • Polyunsaturated Fat: 1.78g
  • Carbohydrates: 80.81g
  • Fiber: 8.66g
  • Sugar: 11.84g
  • Protein: 14.55g
  • Sodium: 853.42mg
  • Calcium: 77.30mg
  • Potassium: 850.53mg
  • Iron: 2.72mg
  • Vitamin A: 25.83µg
  • Vitamin C: 43.54mg
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