Recipe: Ratatouille pasta sauce

Ratatouille pasta sauce
(Gary Friedman / Los Angeles Times)
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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

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.


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