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Spaghetti with Ratatouille Sauce (serves 4)
1 aubergine
salt and pepper
1 onion, finely chopped
1 garlic clove, crushed
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
3 medium courgettes, cut into thin strips
350 g (12 oz) tomatoes, skinned and finely chopped
10 ml (2 tsp) chopped basil
400 g (14 oz) wholewheat spaghetti
Freshly grated Parmesan cheese, to serve

1. Dice the aubergine, then spread out on a plate and sprinkle with salt. Leave for 30 minutes or until the juices flow.

2. Tip the diced aubergine into a sieve and rinse under cold running water. Put into a large, heavy-based saucepan with the prepared vegetables and basil. Season to taste, cover and cook over a moderate heat for 30 minutes. Shake the pan and stir the vegetables frequently during this time, to encourage the juices to flow.
3. Meanwhile, plunge the spaghetti into a large saucepan of boiling salted water. Simmer, uncovered, for 12 minutes or according to packet instructions, until al dente (tender but firm to the bite).

4. Drain the spaghetti thoroughly and turn into a warmed serving dish. Taste and adjust the seasoning of the ratatouille sauce, then pour over the spaghetti. Serve immediately, with the Parmesan cheese.
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