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Fettuccine with ratatouille
Fettuccine with ratatouille
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate classic Italian flavors with this nutritious twist.
Ingredients:
  • 150ml extra virgin olive oil
  • 1 large eggplant, cut into 1cm cubes
  • 4 zucchini, cut into 1cm cubes
  • 2 onions, sliced
  • 3 garlic cloves, finely chopped
  • 82.50 ml roughly chopped flat-leaf parsley, plus extra leaves to garnish
  • 3 anchovy fillets, drained, chopped
  • 400g canned cherry tomatoes*
  • 250g tomato
  • 1 small dried chilli, crumbled
  • Handful of black olives
  • 40.00 ml balsamic vinegar
  • 400g fettuccine
Instructions:
  • Heat oil in a large, deep frypan over medium-high heat. Cook eggplant until golden, about 4-5 minutes. Drain on paper towel. Cook zucchini in more oil if needed until golden, about 1-2 minutes. Drain on paper towel. Cook onion until soft, about 2-3 minutes. Add garlic, parsley, anchovies, canned and fresh tomatoes, chilli, eggplant, and zucchini. Reduce heat to low and simmer for 10-15 minutes until thick, stirring occasionally. Stir in olives, vinegar, and season.
  • While the pasta is cooking in a large pot of boiling salted water following the package instructions, drain it. Mix it with the sauce and remaining oil. Garnish with extra parsley before serving.

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