Name: Linguine Pasta with Ratatouille Sauce Recipe
Prep time: 42 min
Cook time: 5 min
Total time: 47 min
Yield: 4
Cuisine: American
Ingredients: 3 tbsp olive oil; 1 onion; 1 or red green bell pepper; 1 small (about ½ lb) Eggplant; 1 (about ½ lb) zucchini; 3 cloves garlic; 1¼ tsp salt; ½ tsp fresh-ground black pepper; 1 cup (one 15-oz can) canned crushed tomatoes in thick puree; 2 tsp wine vinegar; ¾ lb linguine; ½ cup plus 2 tbsp thin-sliced basil leaves

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

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

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.
Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
Add the tomatoes and simmer, covered, stirring occasionally, for about 10 minutes, until the vegetables are tender. Stir in the vinegar.
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.
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
Serve topped with the 2 tablespoons of basil, and enjoy!