Tortiglioni with colourful ratatouille sauce

Name: Tortiglioni with colourful ratatouille sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Fennel; 1 (approx. 250 g) small aubergine; 1 Onion; 1–2 Branches of rosemary; 3 Stem(s) Basil; 6 Tomatoes; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Tortiglioni pasta; 3 TABLESPOONS small black olives with stone; 20 g grated parmesan cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Fennel
1 (approx. 250 g) small aubergine
1 Onion
1–2 Branches of rosemary
3 Stem(s) Basil
6 Tomatoes
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Tortiglioni pasta
3 TABLESPOONS small black olives with stone
20 g grated parmesan cheese

Directions

1
Wash and clean the fennel and eggplant and cut into small cubes. Peel and finely dice the onion. Wash the herbs and shake dry. Remove rosemary needles and chop finely. Chop basil leaves from 2 stems finely. Wash, clean and chop the tomatoes
2
Heat the oil in a wide saucepan. Sauté the fennel for 1-2 minutes, then add the diced onion. Steam for another 3-5 minutes, then add the eggplant and cook briefly. Stir in tomato paste, sweat it and add stock. Add chopped herbs, season with salt and pepper and simmer for about 15 minutes
3
Cook the pasta in boiling salted water according to the instructions on the packet. Drain the olives. Drain pasta and mix with sauce and olives. Season again and sprinkle with parmesan. Garnish with basil and serve immediately