Pasta with a Ratatouille Sauce

A quick and simple way to serve this ever-popular pasta dish.

4
15
25
Equipment: 
  • Sharp Knife
  • Chopping Board
  • Measuring spoons
  • Large covered pan
  • Sauce pan
  • Kitchen scales
  • Garlic crusher (optional)
Ingredients: 
  • ½ onion
  • 1 small courgette
  • ½ small aubergine
  • 50grams button mushrooms      
  • ½ red peppers
  • ½ green pepper
  • 1 teaspoon dried mixed herbs                
  • 1 clove garlic (optional)
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 500grams pasta
  • 1 tablespoon fresh basil, chopped (optional)
Simple steps: 
  1. Prepare the vegetable and peel and dice the onion and garlic.
  2. Remove seeds from peppers and cut into small neat squares.
  3. Slice the aubergine and cut into small dice, wipe and quarter the mushrooms.
  4. Cook the onion, garlic, courgette, aubergine, mushrooms and peppers in a large covered pan over a low heat, stirring regularly. When soft add tomatoes, tomato puree and mixed herbs. Bring to the boil, season with salt and pepper.
  5. Cook for 15 minutes to reduce tomatoes and cook out.
  6. While the sauce cooks slowly, bring a pan of salted water to the boil.  Add the pasta to the pan and simmer for 15 minutes until tender.
  7. Drain the pasta and tip into serving bowls
  8. Add the chopped basil to the ratatouille sauce.  Pour the sauce over the pasta and serve with grated cheese.

Calories: 
432 kcal
Fat: 
11g
Saturated fat: 
3.6g
Carbohydrates: 
63.4g
Sugars: 
8.7g
Salt: 
1.39g
Allergen information: 
Gluten
Wheat