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Tomato ratatouille pasta


Serves two people as a simple and quick way to get most of your 5 a day. If the sauce isn't strong enough then add more tomato puree in the ingredients list.



1 aubergine, diced
1 courgette, diced
1 red pepper, diced
1 white onion, roughly chopped
1 handful of button mushrooms, halved
4 large tomatoes, quartered
2 cloves garlic, crushed
3 tbsp water mixed with 3 tbsp tomato puree
1 packet fresh pasta of your choice


Heat a pan over a medium heat then add 1 tbsp of olive oil. Add the crushed garlic, aubergine and onion and fry for 3 minutes, stirring occasionally.

Add the courgette and pepper and also the tomato paste mixture. Stir well and then simmer for 10 minutes with the pot covered and stir occasionally. In the meantime boil some water for pasta.

Add the mushrooms and the tomatoes and simmer for a further 12 minutes.

In the meantime cook and drain the pasta and add it back into the pan it was boiled in with some olive oil. Heat gently stirring the pasta for about 30 seconds and then add the ratatouille, mixing well. Season with pepper and serve on warmed plates with a sprinkling of parmesan, warm crusty bread and red wine.

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