Ratatouille Pappardelle Recipe

Name: Ratatouille Pappardelle Recipe
Ingredients: Ratatouille Provençale:; 1/4 cup extra-virgin olive oil; 1 large onion, chopped; 1 1/2 cloves garlic, minced; 1 pound tomatoes, cut into 1/2-inch pieces; 1 eggplant, cut into 1/2-inch pieces; 3 zucchini, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1/4 cup tomato sauce; 1 1/2 tablespoons herbes de Provence; salt and cracked black pepper to taste; 1/4 cup dry red wine; Pasta:; 1 (8 ounce) package dried pappardelle pasta; 2 tablespoons extra-virgin olive oil; 4 cups fresh spinach; 2 ounces Parmigiano-Reggiano cheese, shaved; 2 teaspoons balsamic vinegar, or to taste (optional)

"Summertime ratatouille finds a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan...."

INGREDIENTS

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Ratatouille Provençale:

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1/4 cup extra-virgin olive oil

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1 large onion, chopped

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1 1/2 cloves garlic, minced

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1 pound tomatoes, cut into 1/2-inch pieces

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1 eggplant, cut into 1/2-inch pieces

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3 zucchini, cut into 1/2-inch pieces

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1 red bell pepper, cut into 1/2-inch pieces

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1/4 cup tomato sauce

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1 1/2 tablespoons herbes de Provence

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salt and cracked black pepper to taste

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1/4 cup dry red wine

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Pasta:

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1 (8 ounce) package dried pappardelle pasta

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2 tablespoons extra-virgin olive oil

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4 cups fresh spinach

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2 ounces Parmigiano-Reggiano cheese, shaved

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2 teaspoons balsamic vinegar, or to taste (optional)

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