Summer Ratatouille with Pasta Recipe

Serious Eats
Serves: 4 Save

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

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Directions

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