The name of this recipe is a mouthful. It takes more time to say it than it does to put it together-as long as you have leftover ratatouille in your fridge. Last week I made a large amount of roasted ratatouille so I could have leftovers for recipes such as this.
I’ve always been a fan of papparadelle for particular dishes best suited using hefty pasta; the large width of papparadelle perfectly holds up to the large-cut roasted vegetables in this recipe. I was delighted to see Al Dente Pasta has come up with a brand.
Locally made Al Dente is, hands down, my favorite pasta brand-as close to homemade as I can find; it’s a bonus my purchases contribute to our economy. I purchased this pasta at Hiller’s but have seen it at most stores that carry the line around town.
Al Dente Pasta also offers a Garlic-Herb Papparadelle I look forward to trying. Al Dente papparadelle, though two or three times the width of their other pastas, still retains the delicate bite of top-drawer hand-crafted pastas.