Best 3 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.

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!

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.