Linguine with Ratatouille Sauce Recipe

Name: Linguine with Ratatouille Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, cut into thin slices; 1 green or red bell pepper, cut into 1/2-inch dice; 1 small eggplant (about 1/2 pound), cut into 1/2-inch dice; 1 zucchini (about 1/2 pound), cut into 1/2-inch dice; 3 cloves garlic, chopped; 1 1/4 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 1 2/3 cups canned crushed tomatoes in thick puree (one 15-ounce can); 2 teaspoons wine vinegar; 3/4 pound linguine; 1/2 cup plus 2 tablespoons thin-sliced basil leaves

Servings: persons

3 tablespoons olive oil
1 onion, cut into thin slices
1 green or red bell pepper, cut into 1/2-inch dice
1 small eggplant (about 1/2 pound), cut into 1/2-inch dice
1 zucchini (about 1/2 pound), cut into 1/2-inch dice
3 cloves garlic, chopped
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 2/3 cups canned crushed tomatoes in thick puree (one 15-ounce can)
2 teaspoons wine vinegar
3/4 pound linguine
1/2 cup plus 2 tablespoons thin-sliced basil leaves

1
In a large frying pan, heat the oil over moderate heat.
2
Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3
Add the eggplant, zucchini, garlic, salt, and black pepper.
4
Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
5
Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes.
6
Stir in the vinegar.
7
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
8
Reserve about 1/2 cup of the pasta-cooking water.
9
Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water.
10
Serve topped with the 2 tablespoons basil.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, cut into thin slices, 1 green or red bell pepper, cut into 1/2-inch dice, 1 small eggplant (about 1/2 pound), cut into 1/2-inch dice, and more.

Yes, Linguine with Ratatouille Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Ratatouille Sauce

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