Ratatouille Pasta

If you're looking for a late summer, vegetarian pasta dish, here it is! This helps to use up all the late summer vegetables like eggplant, peppers, tomato and zucchini, all in one delicious bowl of cavatappi.

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A white bowl with ratatouille cavatappi next to a serving spoon and a red and white checkered napkin.

What is Ratatouille?

Ratatouille is more than just a movie named for a rat who has aspirations to become a chef. It’s a French Provençal dish that is made up of a mixture of summer vegetables. While ratatouille is usually served as a side dish, it makes a perfect meal when tossed with cavatappi or other pasta shape and made into Ratatouille Pasta. Not only is it delicious, but it’s a great way to use up your end of summer vegetables if you’re a gardener or love to visit the local farmers’ markets. 

INgredients on a cutting board - a box of pasta, yellow pepper, zucchini, eggplant, vine tomatoes, onion, garlic, tomato paste, balsamic vinegar and dried herbs.

Ingredients for Ratatouille

The main ingredients for ratatouille are eggplant, zucchini, bell pepper, onion and tomatoes. To season these vegetables, we’ll add some Italian seasoning, garlic, tomato paste and balsamic vinegar. The proportions of these vegetables are up for debate and how to cook them is a matter of debate as well. There are some who say that each vegetable must be sautéed individually and then combined. Others cook the vegetables in one pan, adding them the order of which vegetable takes longer to cook. I do a mixture of the two. I cook the onion and pepper together, then add the zucchini and garlic. I remove these from the pan and cook the eggplant on its own, mostly because by the time you need to add the eggplant, the pan is getting full but also because eggplant soaks up so much oil and needs room to brown properly. Then, everything gets mixed together and I add the tomato and other seasonings. 

Hands chopping ingredients for ratatouille cavatappi on a cutting board - eggplant, zucchini, yellow pepper, tomatoes, etc...

How to Cut Vegetables for Ratatouille Pasta

One thing that is important to me when making ratatouille is the size of the vegetable cuts. In order for vegetables to cook evenly, they need to be uniform in size, so take the time during your prep to practice your knife skills. Cut the vegetables uniformly and think about the size – you’ll want people to eat this with a fork with pasta, so don’t make the chunks too big. 

Four images showing how to build ratatouille cavatappi in a saute pan, adding different ingredients in each photo.


What to Serve with Ratatouille Pasta

This pasta can be thinned or made more saucy with extra tomato and reserved pasta water, but I like it to be all about the vegetables. Serve the ratatouille pasta with a side salad – perhaps a Caesar salad – and a glass of wine! It’s a perfect end of summer meal. 

A white bowl with ratatouille cavatappi, blue and white striped napkins, a glass of wine with bottle in the background.

Featured Recipe Techniques

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Ratatouille Cavatappi

  • Prep Time: 10 m
  • Cook Time: 30 m
  • Total Time: 40 m
  • Servings:


  • Olive oil
  • ½ onion diced
  • 1 yellow pepper diced
  • 2 medium zucchini diced
  • 1 to 2 cloves garlic
  • 1 eggplant cubed ½-inch
  • Salt and freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 3 large tomatoes seeds removed and diced
  • 1 pound dried cavatappi pasta
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese for serving
  • Fresh basil leaves


  1. Pre-heat a large skillet over medium-high heat. Add a glug of olive oil along with the onions and yellow pepper. Sauté for a few minutes and then add the garlic and zucchini. Sauté for few more minutes and then remove the vegetables from the pan and set aside.
  2. Add a glug or two more of olive oil and sauté the eggplant. Season with salt, pepper and Italian seasoning and cook until the eggplant just starts to soften. Return the onion, pepper and zucchini to the pot and stir in the tomato paste. Continue to sauté for a few minutes. Add the balsamic vinegar and chopped tomatoes. Cover the pan and simmer over low heat for about 10 minutes until the tomatoes start to break down.
  3. While the sauce is cooking, bring a large pot of salted water to a boil. Boil the pasta according to the package directions until it is al dente – about 6 to 8 minutes. Reserve 1 cup of the pasta water and set aside. Drain the pasta (do not rinse).
  4. Add the cooked pasta to the sauce and toss together. Add some of the reserved water to loosen up the sauce as needed. Simmer for another minute or two and season again with salt and freshly ground black pepper to taste. Toss in the fresh parsley.
  5. Transfer to serving bowls and top with grated Parmesan cheese and torn basil leaves. Serve immediately.
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Comments (2)Post a Reply

  1. Looks yummy. Where can I get some of those pasta? We just have rotini, spaghetti, elbow and occasionally you can get rigatoni.

    1. Hi Carol, you can absolutely use rotini or elbow macaroni if that’s what you have access to. Otherwise, you can buy lots of pastas at online sites – even Amazon.

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