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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. Slideshow:  More Provençal Recipes 

Food & Wine
March 2012

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Credit: © Kristin Gladney

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the vinegar.

  • 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.

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