Thursday, November 3, 2011

Ratatouille: This Time with Pasta!

Pasta and whole grains, are often the best way to stretch both a dollar and a meal. Instead of reaching for a can of tomatoes (or *gasp* a jar of store-bought sauce), I decided to dress up my pasta and bulk up some of my leftover ratatouille by combining the two.

This may not be the most traditional way of enjoying leftover ratatouille, but it was the quickest, easiest, and had all of the heft and charm of a homemade meal with none of the work.

Pasta a la Ratatouille

Pasta of your choosing (I like something small, like fusilli or penne, which I find easier to eat than spaghetti with a chunky sauce like this one)

As much (or as little) leftover ratatouille as you would like, or can spare

Cook your pasta in one pot, and heat up your ratatouille in another (just make sure it is large enough to accommodate the amount of pasta you are cooking). When the pasta is al dente, drain it - setting aside some of the starchy cooking water - and add it to the ratatouille. Add a spash of the pasta water to loosen up the mixture so that it coats the pasta, and cook for a couple of minutes until everything is well combined and the pasta is cooked to your liking.
Gobble it up and try to figure out what you are going to do with all the time you bought yourself by cooking with leftovers. (Maybe watch Bridesmaids for the fourth time? Just wait until you've fully digested dinner before watching it.)

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