Baked ratatouille pasta with olives, pine nuts and mozzarella

Posted by Leigh Stefanski on 17 September 2009

I tasted this pasta at a friend’s place recently and just had to come home and figure out how to make it. The result is easy and so delicious with very complementary Italian flavours.

You’ll need: (serves two)
1 onion, diced
2 cloves of garlic, finely chopped
Olive oil to saut
1 portion of Italian tomato sauce (see recipe)
1 medium aubergine, cubed
2 medium zucchini, cubed
4 basil leaves, ripped
250g mozzarella cheese (preferably buffalo mozzarella), bite-size cubes
140g pitted black olives
25g pine nuts
Penne pasta for two

Here’s how:
First off, bring your oven to 200 degrees Celsius. Then get started on your ratatouille sauce

Make a batch of Italian tomato sauce and put it to one side. Saut your onion and garlic in a little olive oil and when they turn translucent, add the aubergine and tomato sauce. Leave to simmer gently for about 10 minutes then add the zucchini. Leave for a further 15 minutes are until your vegetables are to your liking.

Get your pasta on the boil and only cook until it is al dente (cooked but still firm). Drain your pasta and toss it into the sauce. Mix it well so that all the pasta has a good coating and even spread of sauce. Toss in the basil, cheese, olives and pine nuts and mix well. Portion into two oven-proof dishes and pop them into the oven for about 15 minutes.

Serve with a glass of chilled white wine and enjoy!

Yours in food