Ratatouille Notta Pasta

Ratatouille, pronounced ra-ta-too-ee, is a vegetable dish from Provence. Mixed with Notta Pasta and cheese, it makes a tasty vegetarian meal or a perfect side dish. Either way, we can call it ‘delicious’!

Yield

Serves 4 as main course. Serves 8 as a side.

Time

30-35 minutes.

Ingredients

3 small eggplants
1/2-16 oz box (8 oz) Notta Pasta Linguine
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced (1 tablespoon)
3 anchovy fillets
2 peppers, chopped (1 red, 1 green)
1 medium yellow squash, chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1-14.5 oz can diced tomatoes with sauce
1 tablespoon dried basil
2 teaspoons dried oregano
1/3 cup grated Parmesan cheese
1/2 cup chopped Italian parsley

Directions

1.	Cube eggplant and place in colander. Set aside.
2.	Put a large pot of salted water on to boil.
3.	Heat oil in a large pot over medium heat. Add onions, garlic, anchovies and peppers. Sauté 2 minutes breaking up the anchovies with the back of a wooden spoon until dissolved.
4.	Add squash, eggplant, salt and pepper. Sauté until eggplant begins to soften.
5.	Pour in diced tomatoes, basil and oregano. Mix well and simmer 5-10 minutes.
6.	Just before sauce is ready, boil Notta Pasta according to directions on box. Drain. Add pasta, Parmesan cheese and parsley to pot. Toss well and serve.

Ratatouille Notta Pasta

In this recipe

Notta Pasta Rice Linguine