Ratatouille Fideo
Serves 4
3 tablespoons olive oil, divided
1 large onion, diced
½ teaspoon red chili flakes
1 red bell pepper, cut into 1-inch dice
6 garlic cloves, minced
1 small zucchini, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 small eggplant, cut into 1-inch dice
2 ripe roma tomatoes, chopped
¼ cup tomato paste
Sea salt and freshly ground black pepper
4 ½ cups vegetable broth, divided
8 ounces angel hair pasta
¼ cup minced parsley
1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.
2. Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and tomato paste. Cook until the paste is browning, about 2 minutes. Season well with salt and black pepper.
3. Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
4. Preheat the oven to 400-degrees F.
5. Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.
6. After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.
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