Summer Vegetable Pasta

Name: Summer Vegetable Pasta
Yield: Serves 4 to 6
Ingredients: 1 pound, eggplant, cut into ½-inch pieces; 1 , large zucchini (about 12 ounces), quartered lengthwise and cut crosswise into ½-inch pieces; 1 , onion, chopped; 4 , garlic cloves, minced; 2¾ teaspoons, table salt, plus salt for cooking pasta; ¾ teaspoon, pepper; ⅓ cup, extra-virgin olive oil, plus extra for drizzling; 1 teaspoon, dried oregano; ½ teaspoon, red pepper flakes; 1 cup, canned crushed tomatoes; 1 pound, mafaldine; ½ cup, chopped fresh basil, divided; ¼ cup, kalamata olives, chopped; 2 tablespoons, capers, drained and chopped; Grated, ricotta salata or Parmesan cheese

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Appears in Cook's Country August/September 2022

A traditional French stew provides inspiration for a vegetable-laden summer pasta.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

Inspired by a classic French dish—ratatouille—we combined eggplant, zucchini, onion, and garlic and cooked them until they melted into a luscious sauce. Canned crushed tomatoes rounded out the sauce while contributing body and long-cooked f...

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