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How To make Ziti with Ratatouille Sauce

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1 tablespoon vegetable juice
2 small Japanese eggplants

cut crosswise into 1
1 large red bell pepper :

cut into 4 or 5 larg
1 large green bell pepper

diced
2 medium zucchini :

cut into 1/2-inch ch
1 small sweet potato

peeled and diced
1 large onion :

coarsely chopped
5 garlic cloves

minced
1 1/2 cups fresh basil leaves :

chopped
1/2 cup fresh mint leaves

chopped
28 ounces canned tomatoes
2 teaspoons red wine vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
12 ounces ziti :

or other tube-shaped
1. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. 2. Remove the large pieces of red bell pepper from the skillet and place
them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to pur 3. Return the pur
tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta. 4. Bring a large pot of water to a boil. Add the ziti and cook until al
dente, 10 to 12 minutes, or according to package directions. 5. Drain the pasta in a colander and transfer to individual dinner
plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.

How To make Ziti with Ratatouille Sauce's Videos

How to make Baked Ziti/Rigatoni | Spanish Version Food #BakedZiti #Rigatoni #ItalianFood

Hey GUYS! We are talking about making BAKE ZITI!!! Delicious and Tasty
Sorry guys I speak broken English and Spanish lolz
Shall we begin...
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#BAKEZITI #FOOD #COOKING

Follow me on IG-@Nenasmokealot
Reddit-Nena1418

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Fidan Davletshin Ratatouille (2007) | 1080p | Best opening scenes

Pikkopots Remy Cooks Ratatouille

Weed Image was inspired by

pasta,ziti,recipe,baked,baked pasta,italian,dinner,party,cheese,baked ziti,cooking,kitchen,food,italian,traditional,tips

Remy Cooks Ratatouille

The scene where Remy invents confit byaldi or ratatouille. To read about how I cooked it, go here:

If you try it, you won't regret it. The taste really will blow you away like it does in the movie!

ZITI AL SUGO E BRACIOLE ricetta Ziti ABBIAMO FATTO LA SCARPETTA NELLA PENTOLA ricetta ziti al sugo

Ricetta ziti al sugo e braciole al sugo
■ QUI TROVI LE COSE CHE USO

■ Il mio libro

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Ziti (maccheroni) al Sugo con Braciole
ingredienti per 4 persone

4 braciole(bistecche) di manzo
400 grammi pomodoro
400 grammi di ziti o maccheroni
sale pepe olio
aglio cipolla
prezzemolo parmigiano
concentrato di pomodoro un cucchiaio

Scegliete 4 fette di carne di manzo tenere e grandi.
Al centro mettete del prezzemolo, sale, pepe, aglio, formaggio.
Arrotolare e fermare tutto con tre stuzzicadenti.
In una pentola alta olio d'oliva, e una cipolla tritata.
Soffriggere la cipolla, aggiungere le braciole ( o involtini) e fare cuocere per 5 minuti, bagnare con vino bianco circa mezzo bicchiere, fare cucinare il vino fino a quando è quasi asciutto.
Aggiungere 400 grammi di salsa di pomodoro di buona qualità piuttosto densa. aggiungere un cucchiaio pieno di concentrato di pomodoro. aggiungere un bicchiere di acqua, sale, pepe, peperoncino, e fare cucinare per 2 ore a fuoco lento.
Per questo sugo si utilizza una pasta tradizionale che si chiama ZITI che sono come dei maccheroni lunghi, lisci, che si spezzano, ma puoi usare la pasta che preferisci.
Cucinare la pasta e condirla con abbondante sugo.
Servire in un piatto fondo, coperta di sugo e formaggio con sopra la nostra bella buona magica braciola.

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Easy Ratatouille Pasta Recipe (ASMR) - Roasted Ratatouille Pasta - Ratatouille Pasta Vegan

Ratatouille pasta is a delicious and healthy dish that combines the classic French ratatouille with pasta to create a satisfying and flavorful meal. It is a perfect dish for a weeknight dinner as it's easy to make and doesn't require a lot of ingredients.

The dish is made with a medley of vegetables such as eggplant, bell pepper, zucchini, onion, and tomatoes, which are simmered together to create a flavorful sauce. The sauce is then tossed with pasta to create a complete meal that is both delicious and nutritious.

#ratatouillepasta #recipevideo #easylunch
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Step-by-step recipe:

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Yields: 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients For Ratatouille Pasta

➜ 2 medium-sized eggplants
➜ Kosher salt, to taste
➜ 1 large or 2 small red bell peppers
➜ 2 small large zucchini
➜ 2 medium-sized onions, diced
➜ 1 3/4 cups tomato puree or Italian tomato sauce for pasta
➜ 4-5 garlic cloves
➜ 6 teaspoons of extra-virgin olive oil
➜ 2 teaspoons Italian seasoning
➜ Salt & pepper to taste
➜ 1/2 teaspoon red pepper flakes
➜ 1/2 teaspoon crushed red pepper flakes, plus more for serving
➜ 1-2 tablespoons grated Parmesan, optional
➜ Fresh basil leaves for serving
➜ 400 grams of dried penne pasta
➜ 1 cup pasta cooking liquid

How to Make Ratatouille Pasta

1. Place eggplant on a chopping board and trim the ends. Cut eggplant into about 1/2-inch pieces. Transfer them to a plate, and keep aside. Also, cut 1 large bell pepper (I am using red and yellow bell peppers) into 1/2-inch pieces. Transfer them to a bowl and set aside. Then, cut 2 small zucchini into 1/2-inch chunks. Transfer it to a bowl, and set it aside. Peel 2 medium-sized onions, cut through stem and root end, then slice it into half and dice it. Peel the garlic cloves and mince them using a garlic press or finely chop them.
4. Add hot salted water to a large pot of water. Add pasta and cook according to package instructions, or until al dente. Before draining, reserve about 1 cup of pasta cooking water.
5. Heat 1 teaspoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add eggplant and stir to coat in oil. Sprinkle with a pinch of salt, and freshly ground black pepper and cook for about 5-6 minutes, until eggplant is golden and soft. At this point, some pieces begin to brown. Keep stirring frequently. Once softened and charred, using a spatula, transfer it to a plate and keep it aside. At this stage, you can scrape off any pieces of eggplant from the pot if needed.
6. Heat 2 teaspoons of extra-virgin oil in the same pan on medium-high heat. Add zucchini, and bell peppers and stir well to coat them with the oil. Season with some salt and pepper. Cook, and stir for 6-7 minutes, until vegetables are slightly charred and softened. Transfer them to a plate and set aside.
7. To another pan, add 2 teaspoons of olive oil. Add garlic and saute for about 30-40 seconds. Next, add onions and saute for 2 minutes. Add 2 teaspoons of Italian seasonings, and red pepper flakes. Mix well until combined. Cook for 2 minutes, then reduce heat to medium-low.
8. After that, add tomato puree to the pan. Cook, and stir occasionally, until tomato puree starts oozing oil. Add all the fried vegetables and mix well.
9. Add cooked pasta and toss. Lastly, add about 1 cup of (or as needed) of cooked pasta and toss again.
10. Taste, and add salt and pepper to taste. Toss and cook for about 1 minute.
11. Divide pasta among serving dishes. Top with cheese, and garnish with fresh basil leaves. You can also drizzle it with olive oil. Enjoy!

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#bakedfetapasta #shorts #fetapasta

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