Monday, August 16, 2010

Ratatouille Pasta Toss

This pasta dish is perfect to make this time of year when the produce is deliciously in season. You can make a themed night of it by watching the movie "Ratatouille" the night you serve this!

Ratatouille Pasta Toss
(Recipe from Every Day with Rachael Ray November/December 2005)

Yield: 4 Servings (at least)

1 pound rigatoni
1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
4 garlic cloves, crushed
1 pound zucchini, diced
1 pound eggplant, diced
1 large yellow onion, diced
Freshly ground pepper
3 whole roasted red peppers, fresh, or canned, drained
1/2 cup dry white wine, chicken stock or vegetable stock (a couple of glugs)
One 15-ounce can crushed tomatoes
A handful of flat-leaf parsley, chopped
10 leaves fresh basil, shredded or torn
Grated Parmigiano-Reggiano or Pecorino Romano cheese
Crusty bread, to pass around at the table

1.Bring a large pot of water to a boil, add salt and then cook the pasta until al dente.

2.While the pasta is working, heat a large, deep skillet over medium-high heat. Add the EVOO (4 turns of the pan), garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.

3.Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.

4.Deglaze the veggies with the chicken or vegetable stock, then stir in the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.

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