Ratatouille Pasta With White Beans
 
 
Recipe type: Pasta
Yield: Serves 4-6
Ingredients
  • 3 tablespoons high-smoke-point oil, such as refined coconut or rice bran, divided
  • 1 medium yellow onion, thinly sliced into half moons
  • Kosher salt
  • 1 small globe eggplant, large dice
  • 1 medium zucchini, large dice
  • 2-3 garlic cloves, minced
  • Heaping 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon minced thyme
  • 1 (14-ounce) can whole tomatoes
  • 1 roasted red bell pepper, large dice
  • 1 (14-ounce) can white beans, drained
  • 1/2 pound medium pasta, such as oreichette or conchiglie
  • Freshly-cracked black pepper, to taste
  • Red wine vinegar, to taste
  • 1 cup basil leaves, chiffonade
  • Extra-virgin olive oil, for finishing, optional
  • Crumbled chevre, to taste
Instructions
  1. Heat 1/2 tablespoon oil in a dutch oven or large pot over medium-high heat until shimmering, but not smoking. Add the onions and a 1/4 teaspoon of salt, and cook, stirring occasionally until golden-brown. (As the heat is relatively high, the onions will brown unevenly and are prone to burning; to promote even caramelization, occasionally add a tablespoon of water to the pan and use a wooden spoon to scrape up any brown bits.)
  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, but not smoking. Add the eggplant, 1/4 teaspoon of salt, and cook, stirring occasionally until deeply-golden brown, and nearly tender. Transfer to a large plate or bowl; season to taste with additional salt.
  3. Add the remaining 1/2 tablespoon oil to the large skillet, and heat until shimmering, but not smoking. Add the zucchini, 1/4 teaspoon of salt, and cook, stirring occasionally until golden brown, and nearly tender. Transfer to the same large plate or bowl as the eggplant. Season to taste with additional salt, if needed.
  4. Bring a large pot of salted water to a boil.
  5. When the onions are caramelized, add the garlic, red pepper flakes, and thyme, and cook for 1 more minute. Add the tomatoes, stir to evenly distribute, then simmer for 5 minutes. As the tomatoes simmer, use a wooden spoon to break up the tomatoes into smaller chunks. Add the red bell pepper, eggplant and zucchini, and beans, and simmer for about 5 minutes, or until the eggplant and zucchini are tender. Season to taste with additional salt, black pepper, and red wine vinegar.
  6. Meanwhile, cook the pasta in the boiling salted water, until just shy of al dente. Drain, reserving about 1 cup pasta water, then add the cooked pasta to the sauce, stirring to evenly distribute. Cook until the pasta is al dente; if needed add a bit of the starchy pasta water to loosen things up. Stir through most of the basil, reserving some for garnish.
  7. Serve topped with goat cheese and the reserved basil. Drizzle with olive oil.
Notes
Large pasta shapes with a cup-like or tube structure are best as they'll catch the chunky sauce. If goat cheese isn't your thing, shavings of parmesan or pecorino romano would also be nice here.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/10/11/ratatouille-pasta-with-white-beans/