Ratatouille, prepared by humans, is a humble mix of summertime vegetables scented with garlic and basil. In today’s recipe, the veggies get the grill treatment before being tossed with pasta and a sprinkling of goat cheese. It’s a light dish bursting with flavor.
12 ounces lasagnette, or other long ribbon pasta (I used tri-colored corkscrews)
3 cloves garlic, thinly sliced
3 large tomatoes, halved crosswise and cored
1/2 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil, plus more for brushing
1 bell pepper (any color), cut into 8 strips
2 small zucchini, sliced lengthwise 1/2 inch thick
1 Japanese eggplant, sliced lengthwise 1/2 inch thick
3/4 cup fresh basil and/or parsley, chopped, plus more for topping
2 ounces goat cheese, crumbled
1. Bring a large pot of water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
2. Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
3. Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side.
4. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
5. Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.
Serves 4 to 6
Recipe from Food Network Magazine
I love the movie ‘Grease’. Seriously, John Travolta was some hot real estate back then.
Other Lovers have a new covers album out. They rock out on “You’re The One That I Want.” Fun stuff.