{"id":33208,"date":"2014-08-22T18:59:29","date_gmt":"2014-08-22T22:59:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33208"},"modified":"2014-09-01T10:47:40","modified_gmt":"2014-09-01T14:47:40","slug":"angel-hair-pasta-with-ratatouille%e3%83%a9%e3%82%bf%e3%83%88%e3%82%a5%e3%82%a4%e3%83%a6%e3%81%ae%e3%81%9b%e3%82%a8%e3%83%b3%e3%82%b8%e3%82%a7%e3%83%ab%e3%83%98%e3%82%a2%e3%83%bc%e3%83%91%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33208&lang=en","title":{"rendered":"Angel Hair Pasta with Ratatouille
\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6\u306e\u305b\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"18\"<\/a><\/p>\n

Angel Hair Pasta with Ratatouille<\/strong><\/p>\n

Since I got a lot of zucchini, yellow squash, and eggplant from the farmers market last weekend, I made a big batch of ratatouille.<\/p>\n

<\/p>\n

A great thing about ratatouille is that you really don’t need a recipe and you can just add whatever vegetables you have and cook!; can you tell I’m dreading to come up with a recipe later for this post…<\/p>\n

I thought I might not have enough tomatoes to add, but I was very happy with the result.<\/p>\n

I think adding tomatoes little less than usual made other ingredients flavors really come through.<\/p>\n

I absolutely loved this ratatouille on angel hair pasta.<\/p>\n

I loved it so much that I couldn’t wait to come home to have this for dinner every night this week!<\/p>\n

\n

Angel Hair Pasta with Ratatouille<\/strong><\/p>\n

100g cooked angel hair pasta
\nolive oil
\nsalt and pepper
\nratatouille
\n– olive oil
\n– 2 cloves, garlic, sliced
\n– 2 onions, cut into bite size
\n– 1 peppers, cut into bite size
\n– 2 zucchini, cut into bite size
\n– 2 yellow squash, cut into bite size
\n– 2 eggplant, cut into bite size
\n– 2\/3 pack grape tomatoes
\n– 4~5 sprigs fresh thyme
\n– salt and pepper
\n– crushed red pepper
\n– Louisiana hot sauce<\/p>\n

1. Cook ratatouille. Cook garlic and onion in olive oil. Add vegetables one at a time, and thyme, and continue to cook until the vegetables are tender. Add salt, pepper, and crushed red pepper.
\n2. Serve ratatouille over pasta with host sauce.<\/p><\/div>\n

\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6\u306e\u305b\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\u30d1\u30b9\u30bf<\/strong><\/p>\n

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\u79c1\u306e\u3053\u3060\u308f\u308a\u306f\u3001\u30d1\u30b9\u30bf\u306b\u305f\u3063\u3077\u308a\u30e9\u30bf\u30c8\u30a5\u30a4\u30e6\u3092\u306e\u305b\u305f\u3089\u3001\u4ed5\u4e0a\u3052\u306b\u3001\u30eb\u30a4\u30b8\u30a2\u30ca\u30db\u30c3\u30c8\u30bd\u30fc\u30b9\u3092\u30d1\u30b7\u30e3\u30d1\u30b7\u30e3\u3063\u3068\u304b\u3051\u308b\u3068\u3053\u308d\u3002<\/p>\n

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\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Angel Hair Pasta with Ratatouille Since I got a lot of zucchini, yellow squash, and eggplant from the farmers market last weekend, I made a big batch of ratatouille.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-33208","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33208"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33208\/revisions"}],"predecessor-version":[{"id":33298,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33208\/revisions\/33298"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}