Ratatouillestyle Garden Vegetable Sauce And Fusilli


  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 cubanelle pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small zucchini, halved lengthwise, seeded and chopped into a fine dice
  • 1 firm eggplant, peeled and finely diced
  • 1 carrot, peeled and finely chopped
  • 1 onion, chopped
  • 3-4 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1 cup vegetable or chicken stock
  • 1 can Italian tomatoes (28-32 ounces)
  • A few leaves of basil, torn
  • 1 pound whole wheat or whole grain fusilli
  • 2 tablespoons butter
  • A handful of grated Parmigiano Reggiano cheese, plus some to pass at table
  • A handful of flat leaf parsley, finely chopped


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