Creamy Ratatouille Penne
Creamy Ratatouille Penne



  • 400g tin of chopped tomatoes
  • 3 tbsp tomato purée
  • 4 grated garlic cloves
  • 12 olives, quartered
  • 1 tsp veg stock powder
  • 1 aubergine, diced
  • 2 courgettes, sliced
  • 200g ricotta
  • 20g basil, chopped
  • 400g wholemeal penne
  • 20g parmesan, grated
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box