Pasta with ratatouille

Total Time
16 min
5 min
11 min
Ratatouille, a vegetable dish from France, usually includes tomatoes, onion, eggplant, and zucchini—which are also delicious ingredients to include in a pasta sauce! Our version features all of those, plus lots of garlic, briny capers, Italian seasoning so you don't have to buy a bunch of different dried spices, and a touch of red pepper flakes for a little bit of heat (feel free to adjust depending on your spice tolerance). Also of note: Though we don't call for it in this recipe, refrigerated pasta is a great time-saver to have on hand. It keeps for several weeks in the refrigerator and cooks in about 5 minutes.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), small, red variety, chopped


4 medium clove(s), minced

Uncooked eggplant(s)

1 medium, diced

Uncooked zucchini

1 small, diced

Canned diced tomatoes

29 oz, 2 (14 1/2-oz can)


2 Tbsp, drained

Italian seasoning

1 tsp

Table salt

½ tsp

Red pepper flakes

¼ tsp


½ cup(s), chopped

Uncooked linguini

9 oz, (1 package), refrigerated

Grated Parmesan cheese

6 Tbsp


  1. Heat oil in large skillet over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add eggplant, zucchini, tomatoes, capers, Italian seasoning, salt, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat and stir in basil.
  3. Meanwhile, cook linguine according to package directions and return to pot.
  4. Add vegetable mixture to linguine and toss to combine. Divide evenly among 6 plates and sprinkle evenly with Parmesan.
  5. Serving size: ¾ cup pasta, 1½ cups vegetables, and 1 tablespoon cheese