Summer Ratatouille With Pasta Recipe

This pasta is the perfect light dinner for a hot August evening, packed with the bright flavors of olive oil and late summer vegetables.

J. Kenji López-Alt

Updated December 18, 2023

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Summer ratatouille with pasta, served in a white porcelain bowl. — Serious Eats / J. Kenji López-Alt

In This Recipe

Why It Works

Zucchini, squash, and eggplant are sautéed separately and then combined to keep the flavors bright and distinct.

Ratatouille was one of the very first dishes I ever learned how to cook. Or so I thought. The year was 1995, the location was my holding-hands-type-girlfriend's parent's house just north of the city, and I had an eggplant in my hand which I was—under her instruction—cutting into largish chunks to be deposited directly into a simmering pot of a rich, onion-packed garlicky tomato sauce on the stovetop.

It wasn't until a few years later that I realized that what we were actually making that day was simply a very primitive form of but one of the many versions of ratatouille.

Ratatouille Ingredients

Truth is, when it comes to ratatouille, there's no real agreement on even exactly what it should be, never mind how to make it. It originates from Occitan cuisine, the unique cuisine of modern-day Provence and a few surrounding areas in Mediterranean France that has obvious Catalan, Italian, and French influences.

The only thing that most recipes do agree upon is the ingredients: tomatoes, garlic, and onion form the base sauce, while eggplant and zucchini are the main vegetable elements, with the occasional bell pepper or summer squash thrown in. The aromatics consist of local herbs—thyme, marjoram, basil, or savory (among other possibilities)—and of course, plenty of good olive oil.

Overhead view of the ingredients for ratatouille, arranged in white porcelain bowls on a wooden cutting board. — Serious Eats / J. Kenji López-Alt

While the ex-girlfriend's stew-everything-together-into-a-thick-sauce version has plenty of precedents and is delicious in its own way, after spending many summers experimenting with different versions of the dish, I've settled on what I believe to be the most summery of the lot.

The Right Technique

The technique used is one advocated by both Julia Child and Joël Robuchon, who, in his book, claims that "the secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself." Rather than stewing ingredients together and melding flavors, ratatouille is about keeping flavors distinct so that each bite will be fresh and exciting.

Closeup of the different cooked vegetables for ratatouille, arranged in rows. — Serious Eats / J. Kenji López-Alt

To build up a flavorful base, start by slow-cooking sliced garlic in olive oil then infusing it with sweet, mild garlic flavor before adding fileted tomatoes and thyme. If you have really really good fresh tomatoes, go ahead and use them. I usually go with whole canned tomatoes, as they are superior in flavor to the supermarket variety.

After that, I sauté onions, followed by zucchini, summer squash, and eggplant, all finely diced, all cooked separately and in succession in the same skillet. The key to the zucchini, squash, and eggplant is to cut them small enough that you can completely cook them through before their exterior starts to overcook and get mushy. Bright colors and summery flavors are what you're looking for here!

Overhead view of the summer ratatouille pasta, served in a wide and shallow white porcelain bowl. — Serious Eats / J. Kenji López-Alt

Finally, with all the ingredients sautéed, it's a matter of tossing them together. For a long time there was something missing from my ratatouille and it took me a while to realize: with such a relatively small amount of tomato to other vegetables, the dish was lacking in acid. A quick squeeze of lemon juice (along with some zest) right at the end bring it all into sharp focus.

Ratatouille is great as a side dish on its own, perhaps spooned onto good toasty bread. It can be used as a sauce for fish or chicken or other vegetables. The easiest way to enjoy it is as a full meal, in a big bowl of pasta.

This recipe was originally published as part of the column "The Food Lab Lite."

July 2012

Recipe Details

Summer Ratatouille With Pasta Recipe

Cook 50 mins

Active 30 mins

Total 50 mins

Serves 4 servings

Ingredients

6 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely sliced
1 cup canned whole tomatoes, juice reserved, flesh cut into 1/2-inch strips
2 1/2 teaspoons picked fresh thyme leaves
Salt and freshly ground black pepper, to taste
1 small onion, finely diced (about 3/4 cup)
1 medium zucchini, finely diced (about 1 1/2 cups)
1 medium summer squash, finely diced (about 1 1/2 cups)
1 small eggplant, finely diced (about 1 1/2 cups)
1 pound short robust pasta such as penne rigate, cavatelli, garganelli, or gigli
1 lemon
2 tablespoons finely chopped fresh basil or parsley leaves

Directions

Combine 2 tablespoons oil and garlic in a medium nonstick skillet. Heat over medium and cook, stirring occasionally, until garlic is a pale golden brown, about 5 minutes. Add tomato strips and their juice, increase heat to medium-high, and cook, stirring constantly, until lightly reduced, about 5 minutes. Add 1/2 teaspoon fresh thyme, season to taste with salt and pepper, then transfer to a bowl and set aside.
Heat 1 tablespoon olive oil in now-empty skillet over medium-high heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring frequently, until softened, about 5 minutes. Add 1/2 teaspoon thyme leaves and toss. Transfer to a bowl or plate and set aside.
Wipe out skillet with paper towels. Heat 1 tablespoon olive oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and cook, tossing and stirring constantly, just until bright green and tender, about 2 minutes. Add 1/2 teaspoon thyme leaves, season to taste with salt and pepper, and transfer to a bowl or plate and set aside.
Repeat step 3 with summer squash followed by eggplant.
Cook pasta in well-salted water according to package instructions. When pasta is cooked and drained, return pasta to pot. Add tomato/garlic mixture, onions, zucchini, squash, and eggplant. Add lemon juice and lemon zest to taste and add chopped basil or parsley. Toss to combine and serve immediately.