Papparadelle with Ratatouille

Papparadelle with Ratatouille

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.

Recipe: Pappardelle with Ratatouille


  • 8 ounces Al Dente Papparadelle Pasta (egg or garlic-herb)
  • 3-4 cups leftover roasted ratatouille*
  • Parmigiano-Reggiano
  • Chiffonade of fresh basil, optional


  1. Bring a large pot of salted water to a boil; cook papparadelle according to package instructions.
  2. Reheat leftover ratatouille.
  3. Toss ratatouille with papparadelle and season to taste with kosher salt and freshly ground pepper. Plate and serve with a hefty grate of Parmesan and basil, if using.

*Any roasted vegetable would be a fine substitute for the ratatouille.

Time: 5 minutes (after water comes to a boil)

Number of servings (yield): 2-3

Copyright © Peggy Lampman’s dinnerFeed.

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