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Ratatouille pasta sauce

Time 30 minutes
Yields Serves 4
Ratatouille pasta sauce
(Gary Friedman / Los Angeles Times)
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.


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