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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