We cooked ratatouille in bulk because long after the vegetable stew has cooled down to room temperature, we still like to take portions of the leftover off the pot and enjoy it by itself.
But ratatouille that had been refrigerated overnight can be tricky to reheat. While the flavors do turn deeper after chilling, careless reheating can leave you with soggy vegetables that turn into mush.
Enter this bacon and rataouille pasta. The bacon is just a bonus, really, because leftover ratatouille tossed with hot noodles already make a lovely meal. But, you know, we lean more toward being carnivores than herbivores and, hence, the addition of bacon.
Bacon and Ratatouille PastaRecipe by
Cooked pasta was tossed in leftover ratatouille then topped with a generous amount of Parmesan and diced belly bacon.Because vegetable stews are notoriously difficult to reheat without the vegetables turning soggy, the cooking instructions below include a tip on how to reheat ratatouille without turning it into a homogenous mush of unidentifiable ingredients.
- 90 grams pasta any shape
- 1 tablespoon salt
- 1 tablespoon butter
- 4 rashers belly bacon diced
- 1 ½ cups cold ratatouille
- grated Parmesan as much as you like
- basil chiffonade to garnish
- Boil about six cups of water in a pot with a tablespoon of salt.
- Cook the pasta until al dente. Drain and set aside.
- Melt the butter in a frying pan.
- Add the diced bacon and cook until lightly browned. Scoop out and set aside.
- Reheat the pan where the bacon was cooked.
- With the heat set to low, spread the cold ratatouille on the bottom of the pan and cover for one minute. Avoid stirring.
- When the ratatouille is bubbly, toss in the pasta gently.
- Ladle the pasta and vegetables into a bowl. Sprinkle with grated Parmesan. Scatter the browned belly bacon on top. Garnish with basil chiffonade.
- Serve the bacon and ratatouille pasta at once.
Updated from a recipe originally published in March 14, 2017