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Ratatouille and bacon pasta
Ratatouille and bacon pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Budget-friendly pasta dish for under $4 per serving.
Ingredients:
  • 375g dried rigatoni pasta
  • 4 middle bacon rashers, trimmed
  • 36.40 gm extra virgin olive oil
  • 1 large zucchini, thickly sliced
  • 1 small eggplant, chopped
  • 1 red capsicum, chopped
  • 1 red onion, halved, cut into thin wedges
  • 375.00 ml tomato passata
  • 165.00 ml pitted kalamata olives
  • 63.75 gm salt reduced chicken style liquid stock
  • 100g fresh ricotta cheese, crumbled
  • 82.50 ml fresh basil leaves, chopped
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and return to the pan.
  • Heat up a large non-stick frying pan over high heat. Cook bacon for 2 to 3 minutes per side until it's nice and crispy. Transfer the bacon to a plate lined with paper towel.
  • Heat half of the oil in a pan over high heat. Cook zucchini and eggplant for 3 to 4 minutes until just tender, stirring occasionally. Transfer to a bowl. Heat the rest of the oil in the same pan over high heat. Add capsicum, onion, and garlic. Cook for 3 to 4 minutes until onion softens, stirring occasionally.
  • Coarsely cut the bacon. Combine it with passata, olives, zucchini, and stock in a pan. Simmer for 3 to 4 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Combine the vegetable and bacon mixture with the pasta, toss gently. Top with ricotta and basil, season with pepper, and serve.

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