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.
Serves:
Ingredients
- 3tbspolive oil
- 1onion
- 1green bell pepper,or red
- 1small eggplant,(about ½ lb)
- 1zucchini,(about ½ lb)
- 3garlic cloves
- 1¼tspsalt
- 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
Instructions
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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.
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Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
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Add the tomatoes and simmer, covered, stirring occasionally, for about 10 minutes, until the vegetables are tender. Stir in the vinegar.
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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.
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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
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Serve topped with the 2 tablespoons of basil, and enjoy!
Nutrition
- 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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