Tortiglioni With Ratatouille Sauce - cooking recipe

Ingredients

2 tbsp olive oil
300 g fennel, cut into small cubes
1 None onion, peeled and finely diced
1 None small aubergine (about 250g), cut into small cubes
1 tbsp tomato puree
6 None tomatoes, cut into small cubes
150 ml vegetable stock
2 sprigs fresh rosemary, leaves finely chopped
3 sprigs fresh basil, leaves finely chopped, plus extra for garnish
400 g tortiglioni pasta
3 tbsp small black olives
20 g Parmesan, grated

Preparation

Heat the oil in a large saucepan and cook the fennel for 2 mins. Add the onion and cook for 3 mins. Add the eggplant and cook for 2 mins. Stir in the tomato puree, then add the tomatoes, stock, rosemary and basil. Season with salt and black pepper and simmer for 15 mins.
Cook the pasta in boiling salted water according to the package instructions. Drain and toss with the sauce and olives. Sprinkle with Parmesan and garnish with basil.