Roasted Ratatouille Pasta

ratatouille-pasta

For a long time, Ratatouille was a big fat fail in this house. Undercooked, overcooked, lacking in flavor. The usual reaction it elicited from everyone was something more or less along the lines of, “eh…”

Which is so wrong because that Anton Ego guy like, totally  went crazy for it, and even a rat can make it apparently, so we didn’t know what that was about. In Tyler’s Ultimate cookbook, where you’ll find the best mac n’ cheese ever (yes, it does involve bacon) and maybe the best minestrone soup ever (yes, it does involve sausage), we tried to follow the man’s instructions, and always somehow ended up with either a sloppy undercooked mess of gummy eggplant and sad zucchini that made you want to cry with frustration or a cooked through, but relatively flavorless concoction (no offense to Tyler Florence. I still can’t figure out what we were doing wrong). In any case, I was ruined for ratatouille for a long time:

“Hey, what do you want for dinner?”

“I dunno.”

“We have some zucchini and eggplant. We could make ra–”

“Don’t say it.”

“–tatoutille.”

*points finger toward the door* “Get out.”

Well, ahem, that all changed today. Because we made this Roasted Ratatouille Pasta, and it was so deliciously delicious…we had to share it with you all. Plus, The Woks of Life is branching out. Despite our name, we don’t all sit around eating dumplings and tofu all the time. (If you thought that, well…we actually don’t blame you. There is a lot of tofu on this website).

ANYWAYS, the secret to this ratatouille is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. AND quality tomatoes. We used cherry tomatoes here, because when they roast, they get all wrinkly and sweet and bursting with tomatoey flavor. We also added sun-dried tomatoes and tomato paste to really intensify those flavors. The pasta here is really like a bonus. Toss spaghetti with the ratatouille, fresh herbs, and parmesan, and it’s pretty amazing. But toast up a baguette and do the same thing…also amazing.

You’ll need:

  • 2 cups diced zucchini
  • 2 cups diced eggplant
  • 1 onion, diced
  • 3 cups cherry tomatoes
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 5 sun dried tomatoes, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian herb seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 1 ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 8 oz. spaghetti
  • fresh basil, julienned,
  • fresh parsley, chopped
  • Parmesan cheese

Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes. Make sure that all the vegetables are diced in about the same size as the tomatoes.

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In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion (just grab a couple pieces of onion from that big bowl and mince it up. This minced onion nonsense is one of those things that my weird and rather nit-picky father did, and I don’t quite have an explanation for why we’re doing it, but he would get mad if I didn’t put it in here plus we can’t really argue with the results so yeah. Yay run-on sentences!).

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Add the dried herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.

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Line a sheet pan with non-stick foil or parchment paper and transfer the veggies to the pan.

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Spread everything out in one layer.

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Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.

You want everything to be super soft. Falling apart. And wrinkly.

…the vegetables. Ha.

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While that’s going, bring a pot of water to a boil and chop up your herbs!

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Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan.

Serve!

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ROASTED RATATOUILLE PASTA

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 3 minutes

Serves 3

ROASTED RATATOUILLE PASTA

Ingredients

2 cups diced zucchini
2 cups diced eggplant
1 onion, diced
3 cups cherry tomatoes
¼ cup olive oil
4 cloves garlic, minced
5 sun dried tomatoes, minced
1 tablespoon tomato paste
1 teaspoon dried Italian herb seasoning
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 ¼ teaspoon salt
¼ teaspoon fresh ground pepper
8 oz. spaghetti
fresh basil, julienned,
fresh parsley, chopped
Parmesan cheese

Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes.

In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper. Add this mixture to the vegetables and toss until everything is well coated.

Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Place in the oven and roast for 45 minutes, stirring the vegetables once halfway through baking.

Cook your spaghetti until al dente and toss with the roasted ratatouille, fresh basil, parsley, and parmesan. Serve!

http://thewoksoflife.com/2014/03/ratatouille-pasta/

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Comments

  1. Helen says

    Wow, that looks good! I will need to wait a little bit till the veges are in season around here, but I definitely want to try this. Although I always loooved ratatouille anyway. But you’re right that it doesn’t always turn out great, it only works with very ripe, very flavorsome vegetables. And I bet the blackened bits when you roast them add to the flavor big time. Looking forward…

    • Sarah says

      Aw, thanks for the comment, Helen! We’re so excited for a new season too. Here in China, the local wet market we shop at is very seasonal, so we’re waiting for a new batch of things to cook with. Let us know how it turns out!

    • Sarah says

      Oh man, there ARE. With the basil ribbons and cheese, it doesn’t get any better. Thanks for stopping by and commenting!

  2. SamiW says

    Found this yummy dish on pinterest! I made this tonight and it does not disappoint! All the flavors and textures were amazing. Cannot wait until the veggies are in their prime at the farmer’s market. Thanks for sharing!

    • Sarah says

      So glad you liked it Sami! We’re gearing up to make this again. Our basil plant is growing like crazy, and we need to pull that sucker back a bit. I can think of no nobler purpose for that basil than getting thrown all over this gorgeous pasta. Thanks for stopping by, we’re so glad you liked it!

  3. Christine says

    Made this tonight with a couple additions, notably smokey andouille sausage and 1/4 tsp of Spanish smoked paprika. My husband, who otherwise shuns tomatoes, complained a little about how many there were, but it didn’t stop him from getting seconds… and thirds. Thanks for a great recipe and a new staple.

    • Sarah says

      Hey Natalie, of course it would work without the cheese! The herbs alone give it great flavor. Maybe garnish with a little extra kosher salt and cracked pepper to give it that little somethin’ extra on top.

    • Sarah says

      Hi Kira, we’d say that this makes about 4 of what we call “normal human portions,” as in…the portions probably suggested by your friendly neighborhood nutritionist. But if you’re family is full of big eaters (we definitely are), you will probably need to make more! Feel free to multiply the amount of pasta to get whatever amount you usually cook for your family, and then multiply all the other ingredients accordingly. Just remember to roast the veggies on 2 separate pans (or more in batches), as you want them all to be in one even layer. Good luck!

    • Sarah says

      Thanks Annie! I’m at the stage in my photography career where any time I get a compliment on my photos, I put down my computer and do a happy dance (it doesn’t happen often. ha). Thanks for stopping by and let us know how it turns out!

  4. Brooke says

    Oh that looks delicious! We live in France so I already love ratatouille and your sundried tomato mix on it sounds extra yummy!! Thanks for the recipe!

  5. Jo says

    That was by far the best pasta we have ever had…Hubby said “restaurant quality”! I loved the marinade & thought that would also be great on roasted potatoes, sweet potato & pumpkin. You have inspired me! Please keep the vegetarian options coming…hint hint…I would love a vegetarian wonton soup :-)

    • says

      Thank you so much Jo! We’re so glad you enjoyed it. Definitely check out our vegetarian section. We’ll see what we can do on those veggie won tons as well!

  6. says

    I love the name of your blog and this sure looks and sounds delicious! So happy you stopped by The Yuck Stops Here recipe link party to share your talents with us! I hope you’ll come again next week. HUGS

  7. Carrie says

    Omg looks and sounds yummy can’t wait to test this out this soon :-) I’m going to try it with the andouille sausage or chicken so my carnivores here will enjoy it also <3

  8. Philip says

    Love the way you write and express your article cum recipe, especially about your “weird and rather nit-picky father.” That’s what I call a closed-knit Chinese family. I believe this could be the recipe I’ve been searching for for the last two decades ever since I ate at a small restaurant just outside of Yosemite. They had just closed when we arrived but the gentleman was kind enough to cook us some spaghetti and it was SOME spaghetti. It was so delicious that I now know it must be Ratatouille and not spaghetti. Thanks a bunch. I will definitely try your fingers pointing dad’s(?) “get out” order of ratatouille.

    • says

      Hey Philip, what a lovely comment to read. We hope that this dish is able to come close to what you remember in Yosemite. Thanks for stopping by and sharing your thoughts with us!

  9. Alice says

    Thanks for the recipe, it looks super yummy! I was just wondering if the dish would still work if I added extra veggies? I’m currently at university so the more vegetables I can get into a meal the better to try and combat the long nights studying and dancing! Thanks again!

  10. says

    Sarah, I hesitated to click on this recipe because I haven’t been successful at making ratatouille before, but your picture looked so good, I decided to click.
    I’m glad I did and am pinning and trying this soon. I love the idea of adding sun-dried tomatoes to the sauce.
    I’ve chosen you as a feature for the Retro Re-Pin Party on my site (click my name above for the link). It opens Tuesday at 8 p.m. ET and goes until Thursday 8 p.m.

    • says

      Thank you so much, Julie! I hope that the recipe works out for you. We were ratatouille skeptics before too, but we’ve seriously made this a dozen times since we posted this recipe.

  11. Elizabeth says

    Hi Sarah! I made this for a big family dinner a few nights ago. I used frozen cavatelli as the pasta. It was absolutely delicious. Everyone loved it. I actually made the ratatouille a week ago and froze it. Then I thawed it, spread it out on a sheet pan , covered it with foil and heated in a 200 degree oven while we had salad and bread (and wine!) . Cooked the pasta and tossed with the warm ratatouille. Very easy make ahead recipe ! I love to be with my guests! Thanks so much!

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