Ratatouille-Style Garden Vegetable Sauce & Fusilli
Casseroles
Ingredients
1/4 Cup extra virgin olive oil (EVOO)
1 cubanelle pepper, seeded & chopped
1 red bell pepper, seeded & chopped
1 small zucchini, halved lengthwise, seeded & chopped
1 firm eggplant, peeled and finely diced
1 carrot, peeled & finely chopped
1 onion, chopped
3-4 cloves garlic, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh rosemary, finely chopped
salt & pepper
2 tbsp tomato paste
1 cup vegetable or chicken stock
1 can Italian tomatoes (28-32 ounces)
a few leaves of basil, torn
1 lb whole wheat or wholegrain fusilli
2 tbsp butter
A handful of grated Parmigiano Reggiano cheese
A handful of flat leaf parsley, finely chopped
Instructions
Heat the EVOO in a large pot over medium to medium-high heat. Add the peppers, zucchini, eggplant, carrot, onion and garlic. Season with thyme, rosemary, salt and pepper. Cook, partially covered, for 7-8 minutes, stirring occasionally. Add the tomato paste and stir to combine. Add the stock and tomatoes. Break up the tomatoes with a wooden spoon or potato masher, bring the sauce to a bubble, add the basil and reduce the sauce over low heat for 30 minutes. Bring a large pot of water to a boil for the pasta; salt the water, cook the pasta to al dente. Reserve half a cup of the starchy cooking water, then drain the pasta and add it back to the pot. Add the butter, a few ladles of sauce and the reserved starchy cooking water to the pasta. Toss to combine and serve with grated cheese and parsley.