Konjac pasta with vegetable sauce

First we prepare the ratatouille, which is enough for several servings, but in this case I prepare the ratatouille and then blend it to obtain a vegetable sauce similar to fried tomato.

Peel, cut and fry the vegetables until they are soft.

Once the vegetables are soft I add crushed natural tomato and leave in "chup chup" mode for about 20 minutes. If we see that the tomato reduces too much we can add water (it is up to each one's taste).

Remove the ratatouille and blend well to create the ratatouille sauce.

At this time we cook the Konjac pasta as marked by the manufacturer. I usually rinse it 2' and then in the pan over high heat 3' to release the water and the smell.

Drain the pasta and add it to the pan with the ratatouille sauce. The unused ratatouille sauce should be stored in an airtight glass jar in the refrigerator.