Rataccine (ratatouille meets fettuccine)
Photo by Tam West
This rataccine (a cross between ratatouille and fettuccine) is speedy and flavourful and perfect for a summery or early autumn dinner when eggplant, capsicums and courgettes are plentiful. Chunks of soft goat's cheese add to its appeal.
|2||Capsicums, coloured ones|
|5 cloves||Garlic, smashed, use up to 10 cloves|
|1 splash||Red wine vinegar, a big one|
|1 splash||Olive oil, a big one|
|2 punnets||Cherry tomatoes|
|4 servings||Pasta, cooked, use fettuccine, pappardelle or spaghetti|
|1 large handful||Basil, torn|
|1||Lemon, zested, quantity according to taste|
|4 servings||Soft goat's cheese, broken into chunks|
- Chop eggplant, red onion, courgettes and capsicums into even sized chunks. Add 5-10 cloves of smashed garlic and toss all in a roasting dish with a big splash of red wine vinegar and olive oil, then roast under a hot grill, turning often, to colour.
- Add halved cherry tomatoes and cook until everything is tender.
- Toss vegetables with cooked fettuccine (pappardelle or spaghetti), torn basil, lemon zest and goat's cheese. Add a little of the pasta water or olive oil if it needs it. Season with salt and cracked pepper.
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