While stews are associated with cold weather, it isn’t necessarily true for vegetable stews like ratatouille. Whatever the temperature outside, whether it’s raining or the sun is shining brightly, ratatouille is good any time of the day. So despite the summer heat, I made ratatouille pasta with bacon and Parmesan.
This dish is a lot different from the ratatouille-inspired summer garden pasta in the archive where the vegetables were sauteed rather than stewed. In this new pasta dish, 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.
Ratatouille Pasta With Bacon and ParmesanPrint Pin
- enough pasta for a single serving
- 1 tablespoon salt
- 1 tablespoon butter
- 2 to 3 rashers belly bacon diced
- 1 and 1/2 cups cold ratatouille
- grated Parmesan as much as you like
- basil chiffonade to garnish
- Boil about four cups of water. Add a tablespoon of salt. Cook the pasta until al dente (see how to cook al dente pasta like a pro). Drain and set aside.
- Heat a frying pan. Melt the butter. Add the diced bacon and cook until lightly browned. Scoop out and set aside.
- Reheat the pan where the bacon was cooked. Set the heat 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 ratatouille pasta with bacon and parmesan at once.