Best Ratatouille With Penne Recipes

RATATOUILLE PENNE PASTA

Steps:

• Cook penne pasta according to instructions on package. Drain pasta but reserve 1 cup of pasta water for later.
• Meanwhile, add olive oil to a large high-walled skillet over medium-high heat. Once oil is shimmering, add eggplant and 1/2 teaspoon kosher salt. Cook 8 minutes until eggplant starts to soften and browns in spots.
• Add chopped zucchini, squash and onion to the skillet. Cook for another 5 to 6 minutes. If the skillet seems very dry, feel free to add an extra drizzle of oil. It's okay if some of the eggplant sticks to the skillet though.
• Add garlic and cook for 30 seconds before finally adding tomatoes. Use the liquid from the tomatoes to scrape up any bits stuck to the pan. Bring skillet to a simmer, stir ingredients together and reduce heat to low. Simmer for 8 to 10 minutes.
• Add drained pasta to skillet and stir to combine. If mixture seems thick or too dry, add in reserved pasta water by the 1/4 cup until sauce reaches the desired consistency. Season ratatouille pasta with salt and pepper, garnish with fresh thyme and serve immediately.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

HEARTY RATATOUILLE WITH PENNE PASTA RECIPE

Steps:

• In a medium sized heavy skillet on medium heat, add half of the oil to the pan.
• Once hot add onions and cook about 4-5 minutes or until caramelized.
• Add garlic, cook 2 minutes, stirring until golden brown and caramelized.
• Add chopped peppers, eggplant, and zucchini; cook and stir for 2-3 minutes.
• Season with salt and pepper and add all but 1 tablespoon of basil; stir well.
• Add cayenne or tabasco, if desired.
• Cook 10 minutes over medium high heat, stirring constantly.
• Add chopped tomatoes.
• Cook 15-20 minutes over medium heat, or until the consistency you like.
• Add last tablespoon basil; stir well.
• Serve over warm pasta and garnish with basil leaves.
• Enjoy your Hearty Ratatouille with Penne Pasta Recipe!

ROASTED RATATOUILLE PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
• Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

RATATOUILLE

Steps:

• In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

RATATOUILLE SOUP WITH PORK AND PENNE

Steps:

• In a large pan, heat 1 tablespoon olive oil over medium-high heat.
• Add pork and brown.
• Remove from the pan and set aside.
• Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
• Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
• Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
• Bring to a boil, reduce heat and simmer 20 minutes.
• Add pork, broth, water, salt and pepper.
• Simmer 30 minutes.
• Cook pasta according to package directions, then drain.
• Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
• Stir in parsley and garnish each serving with Parmesan.