Ratatouille Pappardelle Recipe

Pour olive oil into a large pot over high heat. Add onion and garlic and saute for 2 minutes. Reduce heat and add tomatoes eggplant zucchini bell pepper tomato sauce herbes de Provence salt and pepper. Stir in wine cover and simmer for 10 minutes. Uncover and simmer until vegetables are just tender 12 to 15 minutes. Leave ratatouille warm in the pot until ready to use.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite about 10 minutes. Drain reserving 1/2 cup cooking water. Toss pasta with oil.

Reheat ratatouille in an extra-large skillet over medium heat. Add pasta and spinach; toss just until spinach wilts. Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper. Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.