Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at ...

Chop them. Red wine – is needed to braise your ratatouille. You know my rule of thumb: always use good wine, a wine that you will enjoy at your table. The natural go-to is buttermilk mashed ...

We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate. Ratatouille first came on my radar when ...