Ratatouille Rigatoni

  • Preparation 10 MIN
    Cooking 15 MIN
  • Servings 4



  1. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
  2. In the same pot over medium-high heat, sauté the olives and capers in the oil for about 1 minute. Add the tomato juice. Bring to a boil and reduce by half. Add the ratatouille, parsley and pasta. Continue cooking, stirring frequently, until heated through. Adjust the seasoning. Add the bocconcini or the chicken.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.