2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of Jacques Pepin's favorite recipes, whose name everyone knows, is for pasta penne pasta with Ratatouille. This is a classic French dish that is prepared extremely easily and quickly, as long as you strictly follow the advice of the great French chef.
It is important to specify that in its preparation, Jacques Pepin himself does not peel the aubergines and, unlike the classic recipe for Ratatouille, puts all the vegetables together, not sequentially. But let's go directly to the question and introduce you to the way Jacques Pepin prepares penne pasta with Ratatouille:
Necessary products for Ratatouille: 1 eggplant, cut into pieces about 2.5 cm in size, 2 long red peppers, cut into pieces about 2.5 cm in size, 2 zucchini, cut into cubes about 2 cm in size, 2 tsp. diced onion, 1 small can of chopped tomatoes in tomato sauce, 2 tbsp coarsely chopped garlic, 1/4 tsp. olive oil, 2 tsp. sol
Necessary products for penne pasta: 350 g penne pasta, 3 tbsp. olive oil, 3/4 tsp. freshly ground black pepper, 1/2 tsp pitted black olives, 1/4 tsp. grated parmesan, salt to taste, a few fresh basil leaves for decoration
How to prepare Ratatouille: Boil all the listed ingredients for the dish in a large saucepan, cover and simmer on low heat for about half an hour. If you have not been able to pre-salt the zucchini to dehydrate them, you may get a lot of fluid. In this case, increase the heat for a few minutes so that the water boils. The Ratatouille prepared in this way is set aside to cool to room temperature.
How to prepare penne pasta: In a large bowl, boil about 3.5 liters of salted water, in which the pasta is poured. Stir well so that the pasta does not stick together, and when they boil again, repeat the stirring procedure. Boil depending on the instructions on their packaging, but this usually takes about 10-12 minutes.
Meanwhile, in a bowl, mix the ratatouille, 3/4 teaspoon salt, olive oil and pepper. Place the bowl in the microwave for about 2 minutes to warm up. The finished drained paste is mixed with Ratatouille, sprinkled with cheese and everything is mixed again.
The resulting dish is divided into 4 bowls, add more Parmesan cheese and garnish with fresh basil leaves.
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