Skip to main content

Ratatouille Pasta

The dish "Rat-a-too-ee" grabbed my attention only after watching the culinary adventures of Remy the rat in the movie "Ratatouille". Until then it was just any other French word to me. Though it was a light-hearted animated  movie, it inspired me in many ways as to how you must use your sense of touch, taste & smell in whatever you cook. one should not just eat to live but get to know the gastronomy of cooking. 
"Ratatouille Nicoise" pronounced as "Rat-a too-ee Neesua" is a roasted vegetable stew originated from the place called Nice in France. The basic ingredient of the stew is tomato & the main vegetables used in this dish are zuchinni/courgette, eggplant & bell pepper.  


Ratatouille is mainly served as a side to any pasta or bread but here I have combined both together to bring out a single main dish. This is a very healthy meal as it has no fat content & also packed with nutrients. This recipe is a simpler & quicker version of a traditional Ratatouille, so instead of stewing up the veggies, I have just roasted them along with the tomatoes and then mixed with the pasta at the end. If you don't have an oven, try sauteing the veggies in a pan until cooked & soft.
Ingredients:
  • 200 gm pasta (any type, I have used penne)
  • 1/2 courgette (cut into bite size chunks)
  • 1/2 aubergine or 2 small eggplant (cut into bite size chunks)
  • 1 bell pepper/capsicum (any colour, cut into bite size chunks)
  • 1 medium onion (finely sliced)
  • 1 big tomato (roughly chopped)
  • 2-3 cloves of garlic
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • salt & pepper to season
Method: 
  1. Preheat the oven to 200 Degree Celsius. 
  2. Take a roasting tin and tip in all the chopped vegetables & garlic except for tomato. pour the olive oil over the vegetables. Season them with salt & pepper. Toss everything together gently with your hands. 
  3. Put the roasting tin in the oven and roast the vegetables for 20 minutes.
  4. Meanwhile cook the pasta according to packet instructions. Drain and keep aside.
  5. Take out the tin and add the tomatoes to the roasted vegetables. Put the tin back in the oven and roast for 8-10 minutes more. 
  6. Take out the tin after 10 minutes & add the cooked pasta to the roasted vegetables. Add the oregano to it with a little drizzle of olive oil. Give everything a good mix. Serve immediately.
Labels:

Comments

  1. Priya Suresh28 May 2012 at 10:56

    I do quite often ratatouille,but never tried adding pasta,will do them next time.

    ReplyDelete
  2. Torviewtoronto28 May 2012 at 15:25

    delicious looking pasta colourful presentation

    ReplyDelete
  3. Kimby16 June 2012 at 02:13

    Rohini, I loved how you combined this into one meal! My hubby just asked me to make more pasta dishes and I'm more than happy to oblige. :) (I'll also be trying your pizza!)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food  is just brilliant.   Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot.  I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making  pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of ro
Post a Comment
Read more