One-Pot Ratatouille Pasta
Published June 3, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
3 medium plum tomatoes, cut into 1-inch pieces
3 cloves garlic, finely chopped
Salt and black pepper
1 pound short pasta, such as rotini
2 medium zucchini, cut into 1-inch pieces
1 medium orange bell pepper, cored and cut into 1-inch pieces
2 basil sprigs
Freshly grated Parmesan (optional)
Nutritional analysis per serving (4 to 6 servings)
70 grams carbs; 422 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 742 milligrams sodium; 13 grams protein; 10 grams sugar
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.
Added cannelini beans, capers and olives as other chefs suggested. When it was time to add the zucchini, the pot was too full, so I added only half the zucchini. and left out the orange bell pepper. This is a very large dish, good for several dinners -- or lunches the next day.
I made as written, except l used 1/2 lb of dry pasta because that was what l had. It made plenty and honestly l think made the vegetables soar more than it might have with a full lb. of dry pasta. I also agree with many comments by readers. Yes, the eggplant fell apart but it helped hold the other vegetables together- so not a bad thing. I think had l used more pasta l would have needed more liquid, spices and tomato paste. Mine came out perfect- albeit the zucchini and peppers needed more time to cook than two or three minutes (more like 10). Basil/herbs on hand were a great addition. In the end l also did a small pour of balsamic vinegar and a good pinch of red pepper flakes as l did not have Parmesan cheese- the dish came out great, it is an easy one pot dish and will make it again!
This needed way more seasoning then listed. Additionally I found the instructions on how to cook the pasta confusing—the instructions could have been much clearer.