Barilla recipes PLUS®

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Barilla Plus® Rotini Slow-Cooked Spring Ratatouille with Basil & Pine Nuts


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Barilla Plus® Rotini Slow-Cooked Spring Ratatouille with Basil & Pine Nuts
PREPARATION TIME
6 hours

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Seafood


Ingredients for 7 people


1 box Barilla® PLUS® Rotini
1 medium eggplant peeled and cut 1 inch dice
1 medium yellow onion cut into 1 inch dice
1 large red pepper remove seeds and cut into 1 inch dice
1 large yellow pepper remove seeds and cut into 1 inch dice
1 medium zucchini halved and sliced thin
1 medium yellow squash halved and sliced thin
3 cloves garlic chopped
1 28-ounce can whole peeled tomatoes and juice
1 15-ounce can quartered artichoke hearts packed in water drained and rinsed
2 anchovies packed in oil chopped
1 teaspoon Italian seasoning spice mix
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 cup extra virgin olive oil
1/4 cup pine nuts toasted
small bunch fresh basil torn into small pieces or julienned



Preparation 20 minutes preparation + 6 hours cooking
1. GENTLY mix all diced vegetables (eggplant through artichoke hearts) together in slow cooker

2. ADD anchovies, Italian seasoning, kosher salt, ground pepper and olive oil to mixed vegetables in slow cooker

3. COOK on LOW for 6 hours overnight or while at work

4. TASTE and ADJUST seasoning to taste

5. PREPARE Barilla® PLUS® Rotini according to package directions

6. SERVE by placing 2/3-1 cup pasta in a bowl

7. ADD 1 cup ratatouille on top

8. SPRINKLE with toasted pine nuts and fresh basil