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Categories: Sauces and condiments, Vegetarian

Ratatouille pasta sauce

Ratatouille pasta sauce
Gary Friedman / Los Angeles Times

A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet and herbaceous, rich with olive ... Read more

Total time: 30 minutes | Serves 4
  • 3 cups ratatouille
  • 3 tablespoons capers
  • 2 tablespoons minced Italian parsley
  • 8 ounces spaghetti or bucatini pasta
  • Olive oil
  • Pecorino or Parmigiano cheese for grating
  • Toasted bread crumbs

Step 1Transfer the ratatouille to a large cutting board and chop it until you have pieces about three-sixteenths inch in size and it resembles a thick pasta sauce. Transfer the chopped ratatouille to a large sauté pan and mix in the capers and parsley.

Step 2Bring a large stockpot of water to a rapid boil and season it with salt. Add the pasta to the water and cook the pasta until it is al dente.

Step 3While the pasta is cooking, gently warm the ratatouille in the pan. Just before the pasta has finished cooking, ladle a couple of ounces of the pasta water into the ratatouille.

Step 4Drain the pasta well, then add it to the pan and toss to incorporate. Divide the pasta among 4 bowls, then drizzle a little bit of olive oil over the pasta followed by freshly grated cheese and a sprinkling of toasted bread crumbs.

Each serving, without garnishes:
Calories 449; Protein 10 grams; Carbohydrates 55 grams; Fiber 6 grams; Fat 22 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 9 grams; Sodium 303 mg.
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