During our gastronomic explorations, the ultimate roasted ratatouille pasta had long been our point of culinary contention. It would often result in culinary blunders: underdone, overdone, or simply missing the flavorful punch. The best response it ever evoked was a lukewarm “eh…” – a stark contrast from the rapturous acclaim Anton Ego bestows on it in the movie, or the effortless finesse a certain animated rat exhibits in its preparation.
We were confounded and almost resigned to our fate until we stumbled upon a game-changing trick in the preparation of this classic French dish. Enter the star of our story today: Roasted Ratatouille Pasta.
Recipe Journey:
Our previous attempts, guided by Tyler Florence’s Ultimate Cookbook – the source of our favorite mac n’ cheese and possibly the best minestrone soup – resulted in either a mushy undercooked medley of eggplant and zucchini, or a properly cooked yet tragically bland affair. This period of culinary failure led to a blanket ban on the mention of the word “ratatouille” at dinnertime.
In our pursuit to offer diverse and vibrant dishes on The Woks of Life, we couldn’t let a single failure deter us. Contrary to what our name might suggest, we don’t only feast on dumplings and tofu. Our taste buds appreciate a broad palette of flavors, from East to West.
The secret to our triumphant Ratatouille Pasta is the power of roasting. We bade goodbye to the conventional pot cooking method, instead roasting tomatoes, eggplant, zucchini, and onion together. We chose cherry tomatoes – they become incredibly sweet and flavor-packed when roasted. The intensity of flavors was further amplified by sun-dried tomatoes and tomato paste. The result? A stunningly delicious Ratatouille Pasta that’s a feast for the senses.
This dish goes beyond being a simple pasta recipe; it’s an explosion of Mediterranean flavors, generously garnished with fresh herbs and parmesan. You can also serve it with toasted baguette for a delightful variant.
If your cravings are more towards the East, we recommend our Soy Sauce Butter Pasta with Shrimp and Shiitakes recipe. But for now, let’s delve into our spectacular Ratatouille Pasta.
To elevate the nutritional profile of your Roasted Ratatouille Pasta, consider incorporating whole grain pasta instead of regular pasta. Whole grain pasta not only provides an extra layer of texture but is also a good source of dietary fiber and has a lower glycemic index, making it a healthier option.
Pesto sauce can be a delightful addition if you crave a more intense herbaceous flavor. Just drizzle a spoonful of homemade or store-bought pesto over the pasta before serving. However, be mindful of the extra calories pesto might add to the dish.
Take the experience up a notch by pairing this pasta with a glass of light, fruity red wine like a Pinot Noir or a Grenache. The acidity and lightness of these wines work brilliantly with the flavors of the Ratatouille, making your meal truly unforgettable.