Wheel with ratatouille sauce (pasta sauce)

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 2
  • 1 Onion
  • 1 Garlic clove
  • 50 g red and yellow cherry tomatoes
  • 1 green pepper
  • 1 Courgette
  • 1 Aubergine
  • 2 TABLESPOONS Tomato paste
  • 370 g chunky tomatoes
  • 250 g Trulli (small Italian pasta)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 TEASPOON Herbs of Provence
  • 2-3 stem(s) Sage

Directions

  1. 1

    Peel onion and garlic. Chop the onion finely. Chop the garlic. Wash and halve the tomatoes. Quarter peppers, remove seeds and cut into fine cubes.

  2. 2

    Wash and clean the zucchini and eggplant and cut into fine cubes. Heat 2 tablespoons of olive oil in a pan. Fry the bell peppers, zucchini and aubergine thoroughly. Add onion and garlic and sauté. Stir in tomato paste. Deglaze with chunky tomatoes and simmer for about 10 minutes. In the meantime cook the pasta in boiling salted water according to the instructions on the packet. Season the sauce with salt, pepper, 1 pinch of sugar and herbs of Provence. Add the halved tomatoes to the ratatouille sauce and heat it up. Wash the sage, shake dry and remove the leaves from the stems.

  3. 3

    In the meantime cook the pasta in boiling salted water according to the instructions on the packet. Season the sauce with salt, pepper, 1 pinch of sugar and herbs of Provence. Add the halved tomatoes to the ratatouille sauce and heat it up. Wash the sage, shake dry and remove the leaves from the stems. Fry in 1 teaspoon of oil. Take out and drain on kitchen paper. Arrange noodles and sauce on plates and sprinkle sage on top

Nutrition Facts

KCAL
680 kcal
CARBS
101 g
FATS
18 g
PROTEINS
24 g