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Wine recommendations:The mélange of vegetable flavors in the Pasta with Rapid Ratatouille Sauce and the touches of basil and garlic call for a medium-bodied red wine with a little spice of its own, like Chianti, or a Sangiovese (the grape variety native to the Chianti region of Italy and now also grown in the US). White wine lovers will find a crisp Sauvignon Blanc a fine match for these flavors.
Ingredients:
3 tablespoons olive oil
1 medium onion, about 8 ounces
3 cloves garlic
1 green bell pepper
10 to 12 ounces eggplant (about 2 Japanese or baby eggplants)
2 small to medium zucchini, 10 to 12 ounces
Two 14.5-ounce cans diced tomatoes
2 teaspoons salt plus more to taste
12 ounces dried capellini (angel hair) or any fresh unstuffed pasta
20 large basil leaves
1/2 cup pitted black oil-cured olives
Freshly ground black pepper
Red pepper flakes to taste
Grated Parmesan passed at the table
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1) Run the hot-water tap and put 2 quarts hot tap water in each of two pots (one large enough to eventually hold all the water and pasta). Cover and bring both pots to a boil over high heat, 8 to 10 minutes.
2) Meanwhile, put a 12-inch sauté pan or Dutch oven over medium heat. Peel the garlic. Drop the garlic down the chute of a food processor with the motor running to finely chop. Stop the motor, then peel and quarter the onion. Add the onion to the food processor. Pulse just until chopped. (Or chop by hand.) Add the oil to the sauté pan and increase the heat to high. Add the garlic and onion and stir.
3) Cut the eggplant into 1/2-inch cubes. (Do not peel.) Add to the sauté pan and stir. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating the walls from the center core and seeds. Then cut the walls and top into thin strips. Add to the sauté pan and stir. Trim the ends of the zucchini. Cut into quarters, lengthwise, then crosswise into 1/2-inch wide pieces. Add to the sauté pan and stir. Open the cans of tomatoes and add to the sauté pan. Stir and cover.
4) As soon as the pasta water boils, pour the water from the smaller pot into the larger pot. Add 2 teaspoons salt and the pasta. Stir well, cover, and return to a boil. Stir well again, partially cover, and cook for about 4 minutes, stirring at least one more time, or until the pasta is done to your taste.
5) While the pasta cooks, stack the basil leaves, roll in cigar fashion, and cut crosswise into thin ribbons. Coarsely chop the olives. Add all but 2 tablespoons of the basil, the olives, and salt, black pepper and hot pepper flakes to taste to the sauté pan. Lower the heat to medium, stir well and cook, uncovered, until the pasta is done.
6) When the pasta is cooked, drain and divide among 4 individual soup plates or pasta bowls. Spoon the ratatouille sauce over each and sprinkle with the remaining chopped basil. Serve with grated Parmesan at the table.
Serves 4. Calories: 460 Fat: 15 g Saturated Fat: 1.5 g Sodium: 1940 mg Protein: 14 g Cholesterol: 0 mg Carbohydrate: 67 g
Recipe submitted by: Sam Gugino, author of "Cooking to Beat the Clock"
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