Season by Season | Ratatouille Pasta

	(Serves 4) Salt and freshly ground pepper 3/4 pound dried orecchiette 1 recipe Southern Italian Ratatouille, still warm 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh basil 1/2 cup freshly grated Parmesan cheese

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Ratatouille Pasta
Ratatouille becomes a very pretty, rustic pasta dish with a fresh herb flavor. Serve with a full-bodied, barrel-fermented Sauvignon Blanc.

Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water.

Pour the pasta into a warm serving bowl and toss well with the ratatouille, parsley, and basil. Season with salt and pepper. Thin with the pasta cooking water as needed. Sprinkle half of the Parmesan on top and toss again. Serve immediately, dusted with a little of the cheese. Pass the remaining cheese at the table.

Chef's Note: an expandable strainer placed over the sink is a great cook's tool for draining hot water.

The Summer Squash Show

Tossed together, the vegetables in this dish are as colorful as confetti.

Quick Tip:
To reheat ratatouille, place it in a large bowl, then set it over the pasta pot while the pasta is cooking.

Related Recipes:

Southern Italian Ratatouille