Recipe

Ratatouille and ricotta fettuccine

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Ratatouille and ricotta fettuccine
  • 1 medium eggplant, cut into 1 cm pieces
  • 1 medium zucchini, halved lengthwise, sliced
  • 1 medium red capsicum, coarsely chopped
  • 1 medium red onion, cut into wedges
  • 2 tablespoon vegetable or olive oil
  • 400 gram can diced tomatoes
  • 3 cloves garlic, crushed
  • 1/4 teaspoon dried chilli flakes (optional)
  • 2 teaspoon balsamic vinegar
  • 375 gram fettuccine
  • 1/4 cup chopped basil, plus extra leaves, to serve
  • 150 gram fresh ricotta

Method

Ratatouille and ricotta fettuccine
  • 1
    Preheat oven to 220°C/200°C fan forced. Combine vegetables in a large roasting pan. Drizzle with oil and season with salt and pepper. Bake for 15 minutes or until golden brown and tender.
  • 2
    Add tomato, garlic, chilli and vinegar to vegies; mix well. Bake for 10 minutes or until cooked.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain; reserve 1/2 cup of the cooking liquid.
  • 4
    Stir reserved cooking liquid through ratatouille. Add pasta and basil to ratatouille. Spoon into shallow serving bowls. Serve topped with ricotta and extra basil leaves.

Notes

Serve any leftover ratatouille with grilled meat or on pizza bases, topped with cheese.

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