Pasta with Ratatouille

Ingredients

• 500 g tomatoes
• 1 yellow bell pepper
• 1 Zucchini
• 100 g red beans (canned)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• ground pepper
• 500 g penne pasta
• 1 small bunch basil
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, cool and peel. Cut into pieces. Quarter the bell pepper, clean, rinse and chop. Rinse, clean and dice the zucchini. Briefly rinse the beans and drain.

2. 2.

   Peel and cube the onion and garlic. Heat olive oil in a large non-stick pan. Sauté onion and garlic. Add bell pepper and zucchini and sauté briefly. Add tomatoes and beans, mix everything and simmer for 5 minutes. Season with salt and pepper.

3. 3.

   Cook penne pasta in plenty of salted water according to package instructions until al dente. Pull basil leaves from stems. Drain the pasta, let it dry slightly and toss with the ratatouille, fold in basil leaves. Sprinkle with Parmesan and serve.