One-Pot Ratatouille Pasta
Published June 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil, plus more for drizzling
- 2tablespoons tomato paste
- 1teaspoon Italian seasoning
- 1small globe eggplant, cut into 1-inch pieces (about 5 cups)
- 1medium onion, coarsely chopped
- 3medium plum tomatoes, cut into 1-inch pieces
- 3cloves garlic, finely chopped
- Salt and black pepper
- 1pound short pasta, such as rotini
- 2medium zucchini, cut into 1-inch pieces
- 1medium orange bell pepper, cored and cut into 1-inch pieces
- 2basil sprigs
- Freshly grated Parmesan (optional)
Nutritional analysis per serving (6 servings)
422 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
- Step 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
- Step 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
Private Notes
Comments
Threw in a can of cannellini beans to give it some protein. Delicious.
Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.
I made this as written except I did add more Italian Seasoning and pepper. I thought the 1 inch veggies and amounts of pasta and water were perfect, although it did take a bit more than 2 minutes for the pasta to finish cooking. That said, when I make it again I will double the tomato paste, Italian Seasoning, garlic, and black pepper. As many suggested, Kalamata olives would be a great addition.
I wanted to love this one-pot ratatouille pasta because it sounds like it should be packed with flavor. Tomatoes, zucchini, eggplant, peppers, onion, garlic, herbs… it’s a great lineup. But somehow the finished dish came out surprisingly bland. The veggies cook down nicely and the one-pot method is convenient (and a plus for cleanup), yet the overall taste felt muted, like all those ingredients never really came together into something bold.
I found a pound of pasta a bit more than I like. so next time maybe 1/2 pound. But so delicious and also increased Italian seasoning.
You really cannot hope to get decent fresh tomatoes in the Midwest in the winter but I always have plenty of canned tomatoes on hand so I used those. And because I just recently had pasta I just wasn’t in the mood for more so I decided to go off the beaten path just a bit. Otherwise I followed the recipe fairly closely, frying the tomato paste for the first time and adding the Italian herbs to it, although based on several notes I did increase both the amount of tom paste slightly (to be honest I didn’t actually measure because I had a tube of tomato paste I’d been wanting to use so I just squeezed away) and the Italian herbs. But the big difference is that put in some farro instead of pasta in a ratio of one cup farro to two cups water letting the liquid from the canned tomatoes do the rest. I used two cans. It came out great and I put the rest of the veg in after the farro cooked with the last can of tomatoes and then some spinach and at the very end to finish. I don’t usually put spinach in my ratatouille but I think someone else mentioned that in the notes and it sounded like a great addition and I had some spinach that needed to be used. Next time I think I’m going to try to throw in some shelf-stable gnocchi that I have in my cupboard and see how that works.