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Summer Ratatouille with Pasta

kept bymonimo
recipe bySerious Eats

6 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely sliced
1 cup canned whole tomatoes, juice reserved, flesh cut into 1/2-inch strips
1 small onion, finely diced (about 3/4 cup)
2 1/2 teaspoons picked fresh thyme leaves
1 medium zucchini, finely diced (about 1 1/2 cups)
1 medium summer squash, finely diced (about 1 1/2 cups)
1 small eggplant, finely diced (about 1 1/2 cups)
1 pound short robust pasta such as penne rigate, cavatelli, garganelli, or gigli
1 lemon
2 tablespoons finely chopped fresh basil or parsley leaves



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