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Summer Ratatouille with Pasta Recipe
Ingredients (12)
- 6 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely sliced
- 1 cup canned whole tomatoes, juice reserved, flesh cut into 1/2-inch strips
- s/p
- 1 small onion, finely diced (about 3/4 cup)
- 2 1/2 teaspoons picked fresh thyme leaves
- 1 medium zucchini, finely diced (about 1 1/2 cups)
- 1 medium summer squash, finely diced (about 1 1/2 cups)
- 1 small eggplant, finely diced (about 1 1/2 cups)
- 1 pound short robust pasta such as penne rigate, cavatelli, garganelli, or gigli
- 1 lemon
- 2 tablespoons finely chopped fresh basil or parsley leaves
Directions
Learn how to make this recipe at Serious Eats