Name: Ratatouille Rigatoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) short pasta (rigatoni, penne, farfalle, etc.); 24 oil-packed black kalamata olives, drained, pitted and halved; 1 tablespoon (15 ml) drained, chopped capers; 3 tablespoons (45 ml) olive oil; 1 cup (250 ml) tomato juice; 3 cups (750 ml) leftover ratatouille, drained if needed; 3 tablespoons (45 ml) chopped flat-leaf parsley; 1 cup (250 ml) mini bocconcini; Salt and pepper

Ingredients

- 3/4 lb (375 g) short pasta (rigatoni, penne, farfalle, etc.)
- 24 oil-packed black kalamata olives, drained, pitted and halved
- 1 tablespoon (15 ml) drained, chopped capers
- 3 tablespoons (45 ml) olive oil
- 1 cup (250 ml) tomato juice
- 3 cups (750 ml) leftover ratatouille, drained if needed
- 3 tablespoons (45 ml) chopped flat-leaf parsley
- 1 cup (250 ml) mini bocconcini
- Salt and pepper

Preparation

- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In the same pot over medium-high heat, sauté the olives and capers in the oil for about 1 minute. Add the tomato juice. Bring to a boil and reduce by half. Add the ratatouille, parsley and pasta. Continue cooking, stirring frequently, until heated through. Adjust the seasoning. Add the bocconcini or the chicken.

Ratatouille Rigatoni

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Ingredients

Preparation

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