Creamy Ratatouille Penne

Add the tomatoes to a pan with a tin full of water, along with the purée, olives, stock powder, and garlic. Stir in the aubergine and courgettes, and simmer - covered - for 30 mins. Meanwhile, mix together the ricotta and basil with plenty of pepper in a bowl.
Boil the pasta in salted water until al dente, then drain. Tip into a bowl and toss with the ricotta mixture, and a splash or two of the pasta water to loosen. Serve in bowls with plenty of parmesan, and a few extra basil leaves to garnish.

45 mins

4 serving

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