Ratatouille Pappardelle

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Ratatouille mixes together eggplant, zucchini bell peppers and tomatoes with onion, garlic and spices and simmers them into a delicious stew. The vegetables really absorb and soak in all the flavor from the herbs and spices.

For those of you with a garden that produces a lot of vegetables over the summer months, Ratatouille is a great recipe to have on hand. I like to pair ratatouille with pasta or even serve it alongside quinoa or rice.

My family love eggplant, so I like to use it in a variety of different dishes. Try my Mediterranean Eggplant Salad, Easy Eggplant Curry, Air Fryer Eggplant Fries or this delicious Baba Ghanoush Dip.

Why You’ll Love This Ratatouille Pappardelle Recipe

Here are more reasons it’s a must-try dish:

• Easy Preparation: This sauce is really easy to prepare and can be made up ahead of time and stored in the fridge. Then all you need to do is cook some fresh pasta when it’s time to eat.
• Versatile: This recipe can be easily adapted to suit your tastes. Add in other vegetables and fresh herbs that you and your family enjoy eating.
• Great for Summer: If you have summer garden produce or farmers market vegetables and herbs this is the recipe for you! It mixes those fresh summer flavors and makes it into an easy vegetarian meal paired with pasta.

Ingredients You’ll Need

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Garlic: I recommend using fresh garlic for the best flavor, but you can use garlic puree or frozen garlic in a pinch.
• Vegetables: I use a combination of eggplant, zucchini, onion and red bell pepper in this sauce.
• Tomato: I use both a can of diced tomatoes and tomato paste in this recipe to give the sauce a depth of tomato flavor.
• Herbs: I use oregano, basil, parsley and bay leaves to flavor the sauce. You can use either dried or fresh herbs and I give the quantities of each in the recipe card below.
• Seasoning: I season the sauce with sea salt and black pepper, also adding paprika and red pepper flakes for extra flavor.
• Pasta: I use pappardelle pasta, but you can use any variety of pasta in this recipe.

Recipe Variations

• Vegetables – You can use other vegetables that you have on hand, try carrots, celery or mushrooms. 
• Cheese – I love adding feta cheese to the finished dish. I also really like goat cheese or Parmesan cheese.
• Leafy Greens – If you have greens to use up I like to add spinach, kale or Swiss chard to this dish. You can add them towards the end of the cooking process and just simmer them until wilted. 
• Olives – Add a handful of your favorite olives to the ratatouille. Any color of olive would work.
• Beans – If you are feeling adventurous add in a can of chickpeas or white beans. It won’t be the traditional Ratatouille you are used to but it is a nice addition and adds protein to create a full meal for lunch or dinner that will keep you satisfied. 
• Protein – Add extra protein with some shredded chicken, cooked bacon, or ham. For a plant based protein you can use tofu or tempeh.

How to Make Ratatouille Pappardelle

Step 1. Sauté the Onion & Garlic: Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften.

Step 2. Add the Vegetables & Flavourings: Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.

Step 3. Cook the Sauce: Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.

Step 4. Cook the Pasta: While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.

Step 5. Garnish & Serve: Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish.

Garnish with freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.

Storage Tips

• Leftovers: Store leftover ratatouille in an airtight container in the refrigerator for 3-4 days, after that it starts to get a bit mushy. 
• Freezing: Once cooked and cooled the ratatouille sauce can be stored in an airtight container in the freezer for up to 3 months. When you are ready to eat the ratatouille thaw it in the fridge overnight. While you cook fresh pasta, heat the sauce up on the stove or in the microwave and add some fresh herbs to pep up the sauce.