Fettuccine with Ratatouille

Ingredients (serves 4):
  • 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
  • 1/3 cup roughly chopped flat-leaf parsley, plus extra leaves to garnish
  • 3 anchovy fillets, drained, chopped
  • 400g canned cherry tomatoes*
  • 1 punnet (250g) cherry tomatoes
  • 1 small dried chilli, crumbled
  • Handful of black olives
  • 2 tbs balsamic vinegar
  • 400g fettuccine

    1. Heat 1/3 cup (80ml) oil in a large, deep frypan on medium-high heat. Add eggplant and cook for 4-5 minutes until golden. Remove and drain on paper towel. Cook zucchini, in a little more oil if needed, for 1-2 minutes until golden. Remove and drain on paper towel. Add onion and cook for 2-3 minutes until soft. Add garlic, parsley, anchovies, canned and fresh tomatoes, chilli, eggplant and zucchini. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thick. Stir in olives and vinegar, then season.
    2. Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions, then drain. Toss with sauce and remaining oil. Serve with extra parsley.
      • *From delis and gourmet food shops, or use canned chopped tomatoes.

      Artikel Food Recipes Lainnya :

      0 komentar:

      Post a Comment

      Scroll to top