Linguine with Ratatouille Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3 tablespoons olive oil
- 1 onion, cut into thin slices
- 1 green or red bell pepper, cut into 1/2-inch dice
- 1 small eggplant, cut into 1/2-inch dice
- 1 zucchini, cut into 1/2 inch dice
- 3 cloves garlic, chopped
- 1 1/4 teaspoons salt
- 1/2 cup fresh ground black pepper
- 1 2/3 cups canned crushed tomatoes in thick puree
- 2 teaspoons wine vinegar
- 3/4 pound linguine
- 1/2 cup thin-sliced basil leaves
- 2 tablespoons thin-sliced basil leaves
Nutrition Info
Per Serving
- Calories: 498 kcal
- Carbohydrates: 86 g
- Dietary Fiber: 11 g
- Fat: 13 g
- Protein: 15 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
- Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the vinegar.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta-cooking water. Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve topped with the 2 tablespoons basil.
Yield: 4 servings
3. Still Hungry?
The vegetables that make up traditional Provencal ratatouille--eggplant, zucchini, tomatoes, and bell peppers--all go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta or on a hero with sausages.
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Most Helpful Reviews
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Less cooking
nancy__ann - July 25, 2007 07:52:17 AM PSTI didn't cover the ratatouille when I cooked it. I wanted it to have a more "fresh from the garden" taste. I sauteed the onions and red pepper as directed, then added the eggplant, zucchini and tomatoes and continued to saute on high heat, tossing frequently. We loved it. Next time I'll add another zucchini, since we're on the verge of having too many from the garden. I also used diced, canned tomatoes, rather than crushed. They remained chunky and did not get overcooked. Great summer dish, done quickly, with summer vegetables.
13 of 15 found this review helpful.
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1/2 CUP ground black pepper?!?
Andrea A - August 20, 2007 04:42:14 PM PSTSounds tasty, except for that one hell of a misprint. Try 1/2 teaspoon. And reduce the salt to "to taste"; you're going to get plenty of salt through the tomatoes.
9 of 10 found this review helpful.
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A New Family Favorite--easy to modify to taste
Chocolate Choctaw Princess - August 20, 2007 07:18:55 PM PSTI just happened across this recipe while surfing and though it was completely a last minute meal plan for me, I loved the fact that I happened to have just about all of the ingredients in my fridge and pantry, and the ones that I didn't, I could easily substitute. I didn't have eggplant, but I had a squash, so I added it instead. I didn't have the red wine vinegar, but I had balsalmic vinegar, so I substituted that as well. I also used canned diced tomatoes. It tasted great! ***The recipe called for 1/2 cup of black pepper****must be a misprint) but I thought that might be way too much for me and my 5 year-old who detests hot spice, so I dropped it down to about 3 tablespoons and this worked well enough to even please my opposite jalepeno-pepper-eating 8 year-old. So everyone was satisfied with the balance of spice and seasoning. I cooked my sauce uncovered as well and added about a fourth cup of the water from the pasta and afterwards I even threw in the strips of chicken breast tenders that I'd seasoned with some sprinkles of pepper, seasoned salt, onion powder and italian seasoning and seared in a pan of olive oil before I started the ratatouille sauce. The seasoned chicken gave the dish an even more flavorful taste. In addition to the strips of basil, I also topped the the plated dish off with a few shreds of blended italian cheeses. Très délicieux!! e molto delizioso!
6 of 6 found this review helpful.
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Duh!
Jen - September 9, 2007 01:29:32 PM PSTI am really anxious to make this recipe, and I plan to tonight, but anyone who would look at 1/2 cup of black pepper and not know it was a misprint needs to stay out of the kitchen perhaps. Yahoo has given my family a thousand great recipes and I plan to continue to use their site regardless of typos...
4 of 5 found this review helpful.
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Uh, WAY too much pepper
metodd2 - August 20, 2007 10:17:17 PM PSTYahoo needs to fix this typo. If you put 1/2 cup of black pepper in this, you will NOT be able to eat it. 1/2 teaspoon is more like it.
Other than that, nice recipe.2 of 2 found this review helpful.
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