Ratatouille Pasta

It doesn’t get much easier than this ratatouille pasta. Combine thyme-roasted veggies, a simple tomato sauce and cooked pasta. Easy!

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Place the aubergines, courgettes and yellow peppers in a roasting tray, add pinches of salt and pepper, and drizzle over a splash of olive oil. Mix together, then roast for 10 minutes.

   
3. 3

   Heat a splash of olive oil in a pan over a medium heat. As soon as the oil is hot, add the garlic and fry for 2 minutes, or until it begins to brown. Add the tinned tomatoes, red wine vinegar and pinches of salt and pepper. Stir to combine, then simmer for 15 minutes.

   
4. 4

   Remove the roasting tray from the oven and stir the thyme stalks into the veggies, then return the tray to the oven for another 10 minutes.

   
5. 5

   Meanwhile cook the pasta in boiling salted water as per the packet instructions, then drain and leave to one side.

   
6. 6

   Roughly chop the basil leaves, saving a dozen or so leaves for decoration. When the sauce is ready, remove it from the heat and stir the chopped basil into the sauce.

   
7. 7

   When everything is ready, remove the thyme stalks from the veggies, then pour the sauce into the tray followed by the cooked pasta. Give everything a mix until the pasta is fully coated in the sauce, then taste and season with extra salt and pepper if necessary.

   
8. 8

   Serve the pasta in bowls, topped with freshly ground black pepper and the reserved fresh basil leaves.