Ratatouille Pasta
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I threw this vegetarian entree together using a bunch of leftover vegetables – this “clean out the fridge dinner” turned into a delicious recipe I had to share. The pasta recipe is a combination of a classic French dish with an Italian twist. Ratatouille is a chunky French provincial stew made with vegetables. This is not a traditional version of that dish – the vegetables are simmered with stock and tomato paste, resulting in a jammy vegetable-packed sauce combined with large tube pasta and finished with plenty of Parmesan cheese.
Ratatouille Pasta
Table of contents
Key Ingredients in This Recipe
- Onion – I use yellow onion for its mellow flavor when cooked. These onions, with a brownish yellow papery skin, are a great all-purpose cooking onion. Shallots can be used in place of the onion in this recipe.
- Eggplant – When selecting eggplant at the store or farmer’s market, look for firm, slightly heavier ones without brown spots or blemishes. The eggplant is cooked separately and added later to be sure it’s tender and doesn’t turn gray and soggy.
- Squash – I use a combination of both zucchini and yellow summer squash in this recipe. While they are in season during the summer months, they can often be found at the grocery store year round. Squash has a high water content so it’s important to give them room in the pot so the water can evaporate and the pieces can brown. If you don’t have a large heavy-bottomed pot, I recommend adding the vegetables in batches.
- Bell pepper – Bell peppers are sweet with a mild flavor. They don’t have any heat but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. Red bell peppers are fully ripe.
- Tomato paste – Rather than using fresh tomatoes as with most traditional ratatouille recipes, I add a bit of concentrated tomato paste to the base of this sauce. Rather than buying cans of tomato paste I prefer to buy tubes to better store the leftovers.
- Vegetable broth – To keep this ratatouille vegetarian, I use vegetable broth though chicken broth can also be used.
- Pasta – I use rigatoni but any tubular pasta shape like penne, pipe rigate or paccheri will do.
How to Make Ratatouille Pasta
Step 1: Salt eggplant.
Add the eggplant to a colander and season with salt. Let sit for 15 to 30 minutes, then pat with paper towels. The eggplant may start to discolor but that’s ok, it may oxidize as it loses excess moisture.
Step 2: Cook eggplant.
Heat a large heavy-bottomed pot over medium heat. Add the olive oil and heat through, then add the eggplant and stir occasionally, until golden brown all over, about 6 to 8 minutes. Use a slotted spoon to remove from the pan to a plate, reserving as much oil as possible in the pot.
Step 3: Sauté onion.
Return the pot to medium heat, add onion and sauté until just tender, about 4 minutes.
Step 4: Cook vegetables.
Add the zucchini, summer squash, pepper and stir to combine, cooking until vegetables are softened and golden brown, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.
Step 5: Simmer sauce.
Stir in the tomato paste followed by the vegetable stock and simmer until the sauce thickens and resembles a stew, about an additional 20 minutes.
Step 6: Cook pasta.
Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup (237g) of the pasta water then drain and return the pasta to the pot.
Step 7: Assemble sauce.
Add the eggplant to the sauce and stir to combine with ½ cup (118g) of the pasta cooking water and ½ cup (118g) of the Parmesan.
Step 8: Serve.
Spoon sauce over pasta and stir to combine. Divide pasta among serving bowls and top with additional Parmesan cheese. Serve warm.
Tips and Tricks for This Recipe
Swaps and substitutions
- I use American eggplant which is typically found at most grocery stores, but other types of eggplant like Chinese or globe will also work in this recipe.
- While I like the color of red bell pepper, any color can be used based on availability.
- If you prefer a bit of spice, add ½ teaspoon red pepper flakes to the ratatouille sauce.
How to reheat pasta
Store leftovers refrigerated in an airtight container for up to 5 days. To reheat pasta, add to a medium pot or large skillet with ¼ cup (57g) of water. Cover and heat over medium-low heat, stirring occasionally, until warmed through, about 8 minutes.
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Ratatouille Pasta
Ingredients:
- 1 medium eggplant, chopped
- Kosher salt, as needed
- ¼ cup extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 medium zucchini, chopped
- 1 medium summer squash, chopped
- 1 medium red bell pepper, seeded and chopped
- 3 cloves garlic, chopped
- 3 tablespoons tomato paste
- 3 cups vegetable stock
- ¾ pound rigatoni or other tubular pasta shape
- ½ cup freshly grated Parmesan, plus additional as needed, for serving
Instructions:
- Add the eggplant to a colander and season with salt. Let sit for 15 to 30 minutes, then pat with paper towels. The eggplant may start to discolor but that’s ok, it may oxidize as it loses excess moisture.
- Heat a large heavy-bottomed pot over medium heat. Add the olive oil and heat through, then add the eggplant and stir occasionally, until golden brown all over, about 6 to 8 minutes. Use a slotted spoon to remove from the pan to a plate, reserving as much oil as possible in the pot.
- Return the pot to medium heat, add onion and sauté until just tender, about 4 minutes.
- Add the zucchini, summer squash, pepper and stir to combine, cooking until vegetables are softened and golden brown, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.
- Stir in the tomato paste followed by the vegetable stock and simmer until the sauce thickens and resembles a stew, about an additional 20 minutes.
- Bring a large pot of water to a boil over medium-high heat. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup (237g) of the pasta water then drain and return the pasta to the pot.
- Add the eggplant to the sauce and stir to combine with ½ cup (118g) of the pasta cooking water and ½ cup (118g) of the Parmesan.
- Spoon sauce over pasta and stir to combine. Divide pasta among serving bowls and top with additional Parmesan cheese. Serve warm.
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