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