One-Pot Ratatouille Pasta

Name: One-Pot Ratatouille Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1 small globe eggplant, cut into 1-inch pieces (about 5 cups); 1 medium onion, coarsely chopped; 3 medium plum tomatoes, cut into 1-inch pieces; 3 cloves garlic, finely chopped; Salt and black pepper; 1 pound short pasta, such as rotini; 2 medium zucchini, cut into 1-inch pieces; 1 medium orange bell pepper, cored and cut into 1-inch pieces; 2 basil sprigs; Freshly grated Parmesan (optional)

By Vivian Chan-Tam

Published June 4, 2024

One-Pot Ratatouille Pasta — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(707)
Comments: Read comments

This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles.

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Ingredients

Yield:4 to 6 servings

¼cup extra-virgin olive oil, plus more for drizzling
2tablespoons tomato paste
1teaspoon Italian seasoning
1small globe eggplant, cut into 1-inch pieces (about 5 cups)
1medium onion, coarsely chopped
3medium plum tomatoes, cut into 1-inch pieces
3cloves garlic, finely chopped
Salt and black pepper
1pound short pasta, such as rotini
2medium zucchini, cut into 1-inch pieces
1medium orange bell pepper, cored and cut into 1-inch pieces
2basil sprigs
Freshly grated Parmesan (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
Step 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
Step 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.

Ratings

4 out of 5

707 user ratings

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Comments

Annabella1 year ago

Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.

Tatiana1 year ago

I made this as written except I did add more Italian Seasoning and pepper. I thought the 1 inch veggies and amounts of pasta and water were perfect, although it did take a bit more than 2 minutes for the pasta to finish cooking. That said, when I make it again I will double the tomato paste, Italian Seasoning, garlic, and black pepper. As many suggested, Kalamata olives would be a great addition.

Doug1 year ago

Threw in a can of cannellini beans to give it some protein. Delicious.

Kara6 days ago

After reading several comments, I made the following tweaks and really loved the dish: -Roast or air fry one small eggplant (I sprinkled with a Greek Mediterranean blend I have) In a cast iron pot: -Brown onions -Sauté one orange bell pepper then add and sauté - 1 Zuchinni -3 cloves minced garlic -2 tbsp of sun dried tomato paste or regular tomato paste - 1/4 cup of drained capers (great idea from comments!) -2 tbsp Greek or Italian seasoning to the veggies -Half can of cannellini beans (also great idea from comments!) -Half can of good pasta sauce Mix with half a bag of cooked pasta! Serve with crusty bread and olive oil. Yummmm!

Peggy3 weeks ago

Loved this recipe. So easy to throw together and it's just one pot that gets dirty. I added capers per another person's suggestion and that was a great add. Easy to make your own; I added some more spices than called for. Really good.

Mary Ann4 weeks ago

I used all the ingredients in this recipe but changed almost everything. Based on others' remarks, I doubled the tomato paste, doubled the seasonings, added a generous teaspoon of chili flakes, cut the pasta down to 3/4 lb, which I cooked separately, and chopped the vegetables in 1/2" cubes, added a little chicken broth and cooked the whole thing down on low heat until they were soft but not mushy. My version was really delicious. I'll make this again my way.

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