Description
This Ratatouille Pappardelle brings together the best of Mediterranean flavors in a warm and comforting pasta dish. With tender, flavorful bites of eggplant, zucchini, and bell peppers, this dish is both colorful and satisfying, making it perfect for a cozy dinner at home or a festive gathering with friends. The vegetables are sautéed and simmered with tomatoes, creating a sauce that’s hearty, wholesome, and full of vibrant colors and aromas. Served over a bed of pappardelle, this dish is as beautiful as it is delicious. Fresh basil adds a pop of freshness, while a sprinkle of Parmesan (optional for extra flavor) completes each bite. Whether you’re looking for a quick weeknight meal or something to impress guests, this Ratatouille Pappardelle is a delightful choice that captures the essence of comforting Italian and Mediterranean cuisines.
Ingredients
- 8 oz pappardelle pasta
- 2 tablespoons olive oil
- 1 medium eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pappardelle pasta and cook according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until it starts to soften, about 5 minutes.
- Add zucchini, yellow squash, red and yellow bell peppers, and red onion. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Add garlic and cook for 1 minute, or until fragrant.
- Pour in the diced tomatoes along with their juice. Season with salt, black pepper, thyme, and oregano. Stir to combine.
- Let the mixture simmer for 10-12 minutes, until the vegetables are fully tender and flavors meld together.
- Add the cooked pappardelle to the skillet and gently toss with the ratatouille mixture until well-coated.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes