+ elementals:
 
Black peppercorns in a grinder
,
Garlic paste
,
Virgin olive oil
+ equipment :  
Saucepan, wooden spoon, tin opener, colander, tablespoon.
1) Put the pasta in a saucepan, cover with water, bring to the boil and cook until soft. Drain the water off. Meanwhile...
2) Put the ratatouille in a saucepan and cook it until it thickens. Add the basil to complete the sauce.
3) Pour the sauce over the pasta on a plate. Grind black pepper over it and drizzle a little olive oil on top.
IngrediPlus: You could add sun-dried tomatoes or peppers, olives; scraps of left over meat, fish or chicken; grated cheese. Of course, this compromises the cheeseless / vegetarian selection.