Ratatouille Pappardelle Pasta

Follow our step-by-step guide on how to make Ratatouille Pappardelle Pasta.

1. Step 1

   Begin by heating olive oil in a large pot over high heat.

2. Step 2

   Once hot, toss in the chopped onion and minced garlic, sautéing them for about two minutes until they release a delightful aroma.

3. Step 3

   Lower the heat and introduce the diced tomatoes, eggplant, zucchini, and red bell pepper, along with the tomato sauce, herbes de Provence, salt, and cracked black pepper.

4. Step 4

   Pour in the red wine, cover the pot, and let the mixture simmer for ten minutes, allowing the flavors to meld beautifully.

5. Step 5

   After this time, remove the lid and continue simmering until the vegetables are tender, which should take an additional twelve to fifteen minutes.

6. Step 6

   Keep the ratatouille warm in the pot while you prepare the pasta.

7. Step 7

   In a separate large pot, bring lightly salted water to a rolling boil.

8. Step 8

   Add the pappardelle pasta and cook until al dente, about ten minutes.

9. Step 9

   Drain the pasta, but be sure to reserve half a cup of the cooking water.

10. Step 10

    In an extra-large skillet, gently reheat the ratatouille over medium heat.

11. Step 11

    Add the cooked pappardelle and a handful of fresh spinach, stirring just until the spinach wilts.

12. Step 12

    If the mixture seems dry, incorporate some of the reserved pasta water to achieve a luscious, saucy consistency.

13. Step 13

    Taste and adjust the seasoning with more salt and pepper if desired.

14. Step 14

    Serve the ratatouille pappardelle warm, garnished with a sprinkle of Parmigiano-Reggiano cheese and a drizzle of balsamic vinegar for an extra touch of flavor.

15. Step 15

    Enjoy this vibrant dish that brings the essence of the Mediterranean to your table!.