One-Pot Ratatouille Pasta

Ingredients

• 0.25 cup extra-virgin olive oil (Plus more for drizzling)
• 2 tbsp tomato paste
• 1 tsp 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 (1 teaspoon is used during cooking, plus more to taste)
• black pepper (Freshly ground; a few grinds, plus more to taste)
• 1 lb short pasta (Such as rotini)
• 3 cup water
• 2 medium zucchini (Cut into 1-inch pieces)
• 1 medium orange bell pepper (Cored and cut into 1-inch pieces)
• 2 sprigs basil (Leaves torn for serving)
• Parmesan (Freshly grated, optional, for serving)

Steps

1. 1

   Pour the ¼ cup olive oil into a large, wide pot or Dutch oven and set it over medium heat. Add the tomato paste and gently fry, stirring occasionally, for 3 to 5 minutes, until it is slightly caramelized and the oil has turned bright orange.

2. 2

   Add the Italian seasoning and stir until it is evenly combined with the tomato-infused oil.

3. 3

   Add the eggplant, onion, half of the chopped tomatoes, garlic, and 1 teaspoon salt. Toss thoroughly so the vegetables are coated in the seasoned oil; the eggplant will absorb most or all of the oil.

4. 4

   Add 3 cups water, then add the pasta and another 1 teaspoon salt. Bring the mixture to a boil.

5. 5

   Reduce the heat to medium, cover the pot, and cook the pasta for half the time listed on the package for al dente, about 4 to 6 minutes.

6. 6

   Remove the lid and stir well, scraping and folding the pasta through the developing sauce so it is evenly coated.

7. 7

   Add the zucchini, bell pepper, remaining chopped tomatoes, and a few grinds of black pepper. Fold gently to combine without crushing the vegetables.

8. 8

   Reduce the heat to medium-low, cover the pot, and cook for 2 to 3 minutes, until the pasta is al dente and the peppers are crisp-tender.

9. 9

   Remove the lid and turn off the heat. Taste the pasta and season with additional salt and pepper as needed.

10. 10

    Serve in shallow bowls. Top with torn basil leaves, drizzle with additional olive oil, and sprinkle with freshly grated Parmesan if using.

Notes

Choose a short pasta shape with ridges or curves, such as rotini, so it holds onto the summery vegetable sauce. The recipe yields 4 to 6 servings.

Nutrition per serving

• main
• one-pot
• vegetarian
• weeknight dinner
• Mediterranean-inspired
• pasta
• 30-minute meal
• summer