Made Angela's wonderful ratatouille? Then bring it out for this filling pasta dish that will keep every veggie happy.
Ingredients
- 350g large pasta shapes, such as rigatoni
- 600g frozen ratatouille, defrosted and at room temperature (see recipe, p78 of April 2007 issue)
- 2 x 125g balls mozzarella, cubed
- 140g pitted black olives
- 25g pine nuts, toasted
- 15g fresh basil leaves, roughly torn
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Bring a large pan of water to the boil and cook the pasta until almost al dente or 3 minutes less than instructed on the packet.
- 2. Drain the pasta and toss in a large bowl with the ratatouille. Carefully stir in the cheese, olives, nuts and half the basil. Spoon into 4 individual dishes or 1 large ovenproof baking dish. Bake for 20 minutes, until the cheese has melted. Serve scattered with the remaining basil.
Nutritional info
Per serving: 645kcals, 29.1g fat (10.9g saturated) 25.8g protein,
74.7g carbs, 8.8g sugar, 1.6g salt