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Shellie’s ratatouille pasta

Shellie’s ratatouille pasta

5
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.

Ingredients

Wholemeal pasta, dry

240 g, penne variety

Olive oil

1 tsp

Red onion

1 medium, finely chopped

Garlic

3 clove(s), crushed

Eggplant

1 medium, cut into 2cm pieces

Zucchini

2 medium, cut into 2cm pieces

Red capsicum

2 medium, cut into 2cm pieces

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Tomato paste

½ tbs

Dried oregano

1 tsp

Fresh basil

½ cup(s), plus extra to garnish

Balsamic vinegar

2 tsp

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, return to saucepan, and set aside.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum, stirring, for 5 minutes or until almost tender. Add tomatoes, paste, oregano, and 2 cups (500ml) water and cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in basil and balsamic. Season with salt and pepper.
  3. Stir through a couple of ladles of the ratatouille through the cooked pasta. Divide pasta amongst 4 bowls and top with ratatouille and extra basil leaves.

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