Recipe: Ratatouille pasta sauce
30 minutes. Serves 4
3 cups ratatouille
3 tablespoons capers
2 tablespoons minced Italian parsley
8 ounces spaghetti or bucatini pasta
Pecorino or Parmigiano cheese for grating
Toasted bread crumbs
1. Transfer 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.
2. Bring 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.
3. While 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.
4. Drain 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
Protein 10 grams
Carbohydrates 55 grams
Fiber 6 grams
Fat 22 grams
Saturated fat 3 grams
Sugar 9 grams
Sodium 303 mg
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.