Pasta with Roasted Provencal Vegetable Sauce

Nice ratatouille/alla norma -type sauce. I didn't have a 28 oz can of crushed tomatoes so I used a 14 oz can of tomato sauce with a pint or more of oven-roasted roams in oil (drained). I added toasted pine nuts when serving as well as some parmesan.

• oliveoil62

• Olympia, WA

• 5/19/2015

This is a great dish (3.5 stars). I have made this a few times, subbing large eggplant for smaller Japanese eggplant. After roasting the vegetables, I dump them in a sauce pan with the canned tomatoes, add the fresh herbs and some red pepper. Especially good with fresh pasta.

• Tricia

• Berkeley, CA

• 5/5/2014

As written, it only gets three stars. I roasted a bunch of peppers, peeled them and chopped and added. I also pureed half of the veggies to make it more saucy. Added dried salt brined olives, capers, red pepper flakes, fresh basil and parsley, and a huge dollop of goat cheese in each bowl. The goat cheese made it and converted to 4 stars for me. Next time, will also add toasted pine nuts.

• emfalk

• San Francisco, CA

• 12/26/2013

I have a vegetarian step-daughter and it was a hit. I did turn the broiler on to get a good char on some of the veggies. Otherwise, follow per directions. It was really good. I would certainly make this again.

• ldvorak2

• Stoughton, WI

• 11/27/2011

The roasted veggies really make this dish special. I didn't have eggplant, so increased the zucchini and onions and raised the temp to 500 after adding the zucchini. The toasty bits of onion added great flavor. I also tried 'caramelizing' tomato paste and liked that a lot. For a little zing I toasted red pepper flakes in a skillet, then added olive oil and 6 cloves of minced garlic, then combined all together in a saucepan with a large can of diced tomatoes and extra liquid because it was so thick. I didn't add the herbs when cooking, but stirred in finely cut fresh basil just before serving. This recipe is definitely a keeper.

• Shelley_In_Virginia

• Arlington, VA

• 10/8/2011

Just made this for dinner with added kalamata olives and red peppers. YUM! Very tasty. I'll use the leftover sauce with some spaghetti squash.

• mwedd

• Toronto, ON

• 3/27/2011

This was easy and tasty. I used fire roasted crushed tomatoes (because it's all I had) and I didn't use the thyme and rosemary.

• Anonymous

• Long Island, NY

• 4/10/2009

Great flavor--I misread the recipe and added the zucchini at the beginning and it all came out fine. we really loved the flavor and found that we had more then enough juice (probably from the slightly overcooked zucchini) and didn't need the pasta water.

• Anonymous

• Chelmsford, MA

• 8/13/2004

I use this recipe for a base for a lot of different dishes; pizza, quesadillas,lasagna etc. I also adjust the herbs by the type of dish I am making with it(basil, mushrooms,cilantro). I also add fresh tomato sauce and a little bit of tomato paste to make a nice dip with baked pita chips. This is a very easy recipe to make.

• Anonymous

• ballston lake, new york

• 3/17/2004

Excellent Excellent dish!! WOW! So flavourful! I added 2 packets of beef bouillon in the sauce to add more flavour and some garlic cloves. Will definately be making this again!

• Anonymous

• 安大略省Stayner

• 1/9/2004

Not much work, with decent results. Next time I will omit the rosemary and thyme. While I usually like both, they overpowered this meal.

• Eireann

• Minneapolis, MN

• 8/25/2003

I liked the recipes, but changed the seasoning. I use the basil, and I add oregano and hot pepper flakes. I prefer the Italian seasonings to the rosemary and thyme. I also add some sauteed pignoil nuts.

• Anonymous

• Vernon, CT

• 6/24/2003

This continues to be a favorite of mine, and is especially unique with the roasting of the vegetables. With fresh herbs it's a great dish for springtime. My friends always love this dish whenever I make it.

• Anonymous

• New York, NY

• 5/1/2003

This wasn't bad, but I definitely won't be making it again. It is just too average to justify the effort when I have several other pasta recipies that I know everyone in my family prefers. By the way, I also didn't find that it was necessary to use any of the pasta water.

• Anonymous

• Washington, DC

• 1/26/2003

decent dish... Nothing special, but a good basic pasta, tomatoes and vegetables dish. It's not a dish for which I would bother to make fresh pasta, but I will probably make again at some point. I will definitely add black olives next time though. Note: I used 1.5 times the amount of eggplant and 16oz dried pasta. The dish was "saucey" enough and did not require any of the reserved pasta water.

• Anonymous

• Brookline, MA

• 7/29/2002