Ratatouille Pasta Recipe: A Delicious Twist on a Classic Dish

Looking for a tasty and easy-to-make pasta recipe that the whole family will love? Look no further than Ratatouille Pasta! This dish combines the classic flavors of Ratatouille with the satisfying texture of pasta, creating a meal that is both filling and flavorful.

Ingredients:

• 1 pound pasta (penne or fusilli work well)
• 1 large eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil
• Grated Parmesan cheese, for serving

Start by dicing the eggplant, zucchinis, red bell pepper, and onion into bite-sized pieces. Mince the garlic and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the diced vegetables and garlic to the pan and sauté until they are tender and slightly browned, about 10 minutes.

While the vegetables are cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.

Once the vegetables are cooked, add the can of diced tomatoes, oregano, thyme, salt, and pepper to the pan. Stir to combine and let the sauce simmer for about 5 minutes to thicken.

Add the cooked pasta to the pan with the sauce and toss everything together until the pasta is coated with the ratatouille sauce. Sprinkle the chopped fresh basil over the top of the pasta and serve hot, with grated Parmesan cheese on top if desired.