Easy Main Italian

Fettuccine with ratatouille

Name: Fettuccine with ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /italian
Ingredients: 150ml extra virgin olive oil; 1 large eggplant, cut into 1cm pieces; 4 zucchini, cut into 1cm pieces; 2 onions, sliced; 3 garlic cloves, finely chopped; 1/3 cup roughly chopped flat-leaf parsley leaves, plus extra leaves to garnish; 3 anchovy fillets, drained, chopped; 400g canned cherry tomatoes (from delis and gourmet shops – or use canned chopped tomatoes); 1 punnet (250g) cherry tomatoes; 1 small dried chilli, crumbled; Handful of black olives; 2 tablespoons balsamic vinegar; 400g fettuccine

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https://healthimprovements.info/recipes/fettuccine-ratatouille/fe0656e1-c274-41b5-a9d5-8489e79d8e64?current_section=recipes

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Full of fresh ingredients, Italian food has always been good for you. Now we've made it even better with this super-healthy fettuccine and ratatouille combo.

150ml extra virgin olive oil
1 large eggplant, cut into 1cm pieces
4 zucchini, cut into 1cm pieces
2 onions, sliced
3 garlic cloves, finely chopped
1/3 cup roughly chopped flat-leaf parsley leaves, plus extra leaves to garnish
3 anchovy fillets, drained, chopped
400g canned cherry tomatoes (from delis and gourmet shops – or use canned chopped tomatoes)
1 punnet (250g) cherry tomatoes
1 small dried chilli, crumbled
Handful of black olives
2 tablespoons balsamic vinegar
400g fettuccine

Method

1.

Heat 1/3 cup (80ml) oil in a large, deep frypan on medium-high heat. Add eggplant and cook for 4-5 minutes until golden. Remove and drain on paper towel. Cook zucchini, in a little more oil if needed, for 1-2 minutes until golden. Remove and drain on paper towel. Add onion and cook for 2-3 minutes until soft. Add garlic, parsley, anchovies, canned and fresh tomatoes, chilli, eggplant and zucchini. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thick. Stir in olives and vinegar, then season.
2.

Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions, then drain. Toss with sauce and remaining oil. Serve with extra parsley.

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