Summer Harvest Ratatouille with Pasta
By Chef Dishing Up the Dirt
A farm-worthy ratatouille is the best kind of ratatouille.
Ingredients
- 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)
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
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.
Step 2
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).
Step 3
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)
Step 4
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 + pepper.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
