Ratatouille Pappardelle (2024)

This post may contain affiliate links.

A combination of zucchini, eggplant and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.

RATATOUILLE PAPPARDELLE

If you follow me on Instagramyou have probably seen pictures and video of my garden.

We moved to Cleveland in December and one of the things I was most excited for this summer was to put our garden to good use.

Mike and Will plated seeds in the spring and we planted them this summer and have been watching everything grow.

My favorite dish to make with my garden produce is Ratatouille or this Ratatouille Papperdelle.

Both are great dishes and perfect for summer.

Ratatouille mixes together eggplant, zucchini and tomatoes with spices and simmers them into a delicious dish.

I like to pair it with pasta or even serve it alongside quinoa or rice.

The weather in Cleveland was strange in the beginning of the summer and we had a ton of rain which wasn’t great for the garden but things turned out ok.

My eggplant and tomatoes have done great so far.

I was especially excited about the eggplant since it was my first time growing it and I have a serious love for Baba Ghanoushand Ratatouille.

At the end of the summer one of my favorite ways to use up the garden vegetables and herbs that I have on hand is to make Ratatouille.

Ratatouille combines zucchini, eggplant, tomatoes, onion, garlic and spices.

The vegetables are slowly simmered in the spices and juices from the vegetables to create a flavorful dish.

The vegetables really soak in all of the flavor.

A few weeks ago I made my first batch of ratatouille for the season and when I was eating it I had an idea to mix it into some leftover pasta noodles that we had on hand.

I instantly fell in love with the pasta dish and knew I had to create something similar for you guys. Hello Ratatouille Pappardelle! Summer never tasted so good.

WHAT IS RATATOUILLE?

Ratatouille is a dish that originated in Provence, France and is sometimes referred to as Ratatouille niçoise.

It has become a favorite of many people around the world.

Not only is it easy to make it is a nice, healthy lunch or dinner option.

It mixes tomato, garlic, onion, zucchini, eggplant, bell peppers and a combination of leafy herbs and spices.

The vegetables simmer on the stove to create a stew like meal that is packed with flavor.

HOW CAN I MODIFY RATATOUILLE?

BEANS: If you are feeling adventurous add in a can of chickpeas or white beans. It won’t be the traditional Ratatouille you are used to but it is a nice addition and adds protein to create a full meal for lunch or dinner that will keep you satisfied.

CHEESE: I love adding feta cheese to the finished dish. I also really like goat cheese or Parmesan cheese.

GREENS: If you have greens to use up I like to add spinach, kale or swiss chard to this dish. You can add them towards the end of the cooking process and just simmer them until wilted.

VEGETABLES: You can use other vegetables that you have on hand. Some that I like are carrots, celery or mushrooms.

CAN RATATOUILLE BE MADE IN ADVANCE?

Ratatouille is one of those dishes that gets better after a couple of days.

The leftovers are always my favorite served over brown rice or pasta like in this Ratatouille Pappardelle.

Ratatouille will last in the fridge for about 3 to 4 days before it starts to get a bit mushy.

CAN YOU FREEZE RATATOUILILE?

Yes, you can freeze ratatouille which makes for a nice meal on a busy night.

Make sure your ratatouille is cooled completely and then store it in the freezer in an air tight container.

When you are ready to eat the ratatouille thaw it in the fridge overnight.

You can then quickly heat it on the store or microwave when you are ready to eat it. Give it a taste and if it needs to be fleshed up add more fresh herbs and spices.

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A combination of zucchini, ratatouille and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.

Ingredients

• 3 Tablespoons olive oil
• 1/2 sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups eggplant, chopped {I used 1 medium eggplant}
• 2 cups zucchini, chopped {I used a large zucchini}
• 1 cup red bell pepper, chopped {or bell pepper of your choice}
• 1 - 14.5 oz. can of diced tomatoes
• 2 Tablespoons tomato paste
• 1 teaspoon dried oregano {1 Tablespoon of fresh oregano}
• 1 teaspoon dried basil {1 Tablespoon of fresh basil}
• 1 Tablespoons dried parsley {3 Tablespoon of fresh parsley}
• 2 teaspoons paprika
• 1/4 teaspoon crushed red pepper {optional for spice}
• 1/4 teaspoon salt
• Dash of pepper
• 2 bay leaves
• 8 oz. pappardelle pasta {or pasta of your choice}
• 1/4 cup freshly chopped parsley
• 1/2 cup crumbled feta cheese

Instructions

1. Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften. Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
2. Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
3. While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
4. Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish. Add the freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.

Notes

You can easily substitute or eliminate vegetables to your liking in this dish. If you want your sauce to be thinner I suggest adding 1 cup of tomato sauce when you simmer the vegetables. When I make this I like the sauce to be thicker so I leave the sauce out.

]If you reheat this dish I suggest adding a bit of olive oil or tomato sauce in as a lot of the juices get soaked into the pasta after being refrigerated.