| Prep: 25 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 20g | 6g | 83g |
| sugars | fibre | protein | salt |
| 12g | 10g | 18g | 1.2g |
Why I Love American Ratatouille Pasta with Fresh Basil, Parmesan Cheese, and Garlic Bread
There’s nothing more comforting than the aromatic symphony of a pot of Ratatouille Pasta with Fresh Basil, Parmesan Cheese and Garlic Bread simmering on the stove. It instantly transports you to the busy kitchens of New York City bistros, where traditional French ratatouille meets the indulgence of Italian pasta. The undeniably magical mix of robust flavors in this dish sits close to my heart due to its perfect aligning with my love for fusing cooking traditions.
What Makes This Recipe Stand Out?
This ratatouille pasta sprinkles the sunlight of Californian freshness over the hearty comfort of a traditional pasta dish. The medley of vegetables sautéed in rich olive oil gives it a cooked-in-grandma’s-kitchen vibe. Even as I’m cooking this dish at my home in California, I can’t help but feel transported back to my roots as the taste of home resonates strongly through the recipe. Over time, this fusion dish has become a staple at our family dinners and is equally loved by my husband Faisal and our two sons. What also distinguishes it, is the array of color it brings to our dinner table, making us fall in love with the dish over and over again.
Inspiration and Complimentary Dishes
I developed this recipe particularly under the influence of Jamie Oliver, the king of fusion cuisine himself. The way he introduces a beautiful harmony between ingredients while initiating a dialogue between different food cultures has always been a great source of inspiration and learning. His ratatouille’s confit byaldi, a stunningly layered vegetable dish, served as the launchpad for my own rendition of ratatouille pasta.
This dish harmonizes well with a light, zingy salad like a simple arugula salad topped with lemon vinaigrette, or a bowl of French onion soup. Alternatively, I enjoy having it with a glass of full-bodied red wine that complements the depth of flavors in the dish perfectly.
All in all, this Ratatouille Pasta with Fresh Basil, Parmesan Cheese, and Garlic Bread never fails to kindle fond memories of my multicultural culinary journey- one that voyages from the west coast to the heart of Gujarat, preserving the richness of both cultures vividly. A pot of Ratatouille Pasta isn’t just a meal for us; it’s a heartwarming experience and a celebration of our gastronomic heritage.
What You’ll Need
- 3 tablespoons extra virgin olive oil
- 2 medium zucchini, cubed
- 1 large eggplant, cubed
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 red onion, chopped
- 5 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- Salt and black pepper to taste
- 12 oz pasta of your choice
- 1 cup Parmesan cheese, grated
- Fresh basil leaves for garnishing
- For the garlic bread:
- 1 loaf French bread
- 1/2 cup butter, softened
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Method
Step One:
Start by heating 3 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Once the oil is hot, add the 2 cubed zucchinis, 1 cubed eggplant, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 chopped red onion. Sauté the vegetables until they begin to soften.
Step Two:
Add the 5 minced garlic cloves to the pan and continue to sauté for another minute. Following this, add the can of crushed tomatoes and stir the mixture to combine all the ingredients.
Step Three:
Next, stir in the fresh herbs – 1 tablespoon of chopped fresh thyme and 1 tablespoon of chopped fresh basil. Season the mixture with salt and black pepper to taste. Let the sauce simmer on the lowest heat setting while you prepare your pasta and garlic bread.
Step Four:
Boil the pasta according to the package instructions. Once cooked, drain it and keep it warm.
Step Five:
Meanwhile, preheat your oven to 175 degrees C (or 350 degrees F) so that you can prepare the garlic bread. Start by slicing the loaf of French bread in half, lengthwise.
Step Six:
In a separate bowl, mix together the 1/2 cup of softened butter, 3 minced garlic cloves, and 1/4 cup of chopped fresh parsley. Once combined, spread this butter mixture evenly across each half of the French bread.
Step Seven:
Place the bread on a baking tray and bake in the preheated oven for about 15 minutes, until it is nicely toasted and golden brown.
Step Eight:
Once the bread is done, remove it from the oven and set it aside. By this time, your vegetable sauce should be well-simmered and flavorful. Stir the cooked, drained pasta into the sauce, and then add the 1 cup of grated Parmesan cheese.
Step Nine:
Stir everything together until well combined and the cheese is fully melted. Place the pasta on serving plates, garnished with fresh basil leaves.
Step Ten:
Serve the warm Ratatouille Pasta alongside the toasted garlic bread and enjoy!
