F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Linguine with Ratatouille Sauce
© Kristin Gladney

Linguine with Ratatouille Sauce

  • SERVINGS: 4
  • VEGETARIAN

The vegetables that make up traditional Provençal ratatouille—eggplant, zucchini, tomatoes, and bell peppers—all go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta or on a hero with sausages.

  1. 3 tablespoons olive oil
  2. 1 onion, cut into thin slices
  3. 1 green or red bell pepper, cut into 1/2-inch dice
  4. 1 small eggplant (about 1/2 pound), cut into 1/2-inch dice
  5. 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
  6. 3 cloves garlic, chopped
  7. 1 1/4 teaspoons salt
  8. 1/2 teaspoon fresh-ground black pepper
  9. 1 2/3 cups canned crushed tomatoes in thick puree (one 15-ounce can)
  10. 2 teaspoons wine vinegar
  11. 3/4 pound linguine
  12. 1/2 cup plus 2 tablespoons thin-sliced basil leaves
  1. In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
  2. Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the vinegar.
  3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta-cooking water. Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water. Serve topped with the 2 tablespoons basil.

Suggested Pairing

The combined acidity of tomatoes and vinegar calls for a crisp, high-acid wine—one with enough earthiness to complement the vegetables. An unoaked Chardonnay from northeastern Italy fills the bill.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.