Ratatouille and Pici Pasta
Blog :Food for art, heart and thought!
Date: 9/26/2012 1:02:00 PM
Thought shifting to Boston would have American influences on a person, but Neeharika seems to be inspired the Italian way. So here’s presenting our latest pasta adventure:
Olive oil ½ cup
Onion diced 1 Bell peppers 2 Egg plants peeled cut in 1/4 inch think sleeves , sweated and cut into 1/2 inch cubes 2
Sugar 1 tbsp
Chopped rosemary 1tbsp
Fresh thyme 1 tbsp
Salt to taste
Pepper to taste
Pici pasta 1 cup
Chopped parsley 2 tbsp
Cut the bell peppers into cubes. Peel and chop the tomatoes. Cut the Zucchini into cubes. Peel the brinjals.
To sweat the brinjal lay the slices on a paper towel and dust moderately with salt. Allow to sweat for around 20-25 mins and with paper towels wipe the bitter juices and salt from each slice. Cut them into half an inch cubes. Alternatively, chop the brinjal to cubes and soak in salted water.
Heat olive oil in a heavy pot on medium heat. Add onions, peppers, brinjals and zucchini. Cook on medium heat until the vegetables have softened. Add tomatoes and sugar. Turn down the heat and cover the pot for 30 mins. Add the rosemary, thyme, salt and pepper to taste, stir well for 5 mins.
Drop the pici pasta in large heavily salted boiling water and cook until about5 mins. Remove and add a tbsp of olive oil and chopped parsley.
Pici pasta with Ratatouille is ready. Garnish with parmesan cheese, serve and enjoy.