Summer Harvest Ratatouille with Pasta

posted in: Recipes | 0
  • 3 Tablespoons olive oil
  • 1 bunch of scallions, diced, white and light green parts only
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1 medium-small eggplant, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 anaheim pepper, seeded and cut into thin strips
  • 1 pint cherry tomatoes, some sliced in half others left whole
  • 1 heirloom tomato, coarsely chopped, about 3/4 of a cup worth
  • 1 teaspoon salt
  • 1/2 cup fresh basil leaves, finely chopped
  • 8 ounces rigatoni pasta
  • fresh parmesan for serving
  • Salt + pepper for serving
  • squash blossoms for garnish (optional)
Over medium-low heat add the olive oil to a large skillet with the scallions, garlic, and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes. Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes, heirloom tomato and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil and squash blossoms (if using). While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label) Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt and pepper.

from Dishing up the Dirt

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