A brilliantly versatile and warming pasta dish created by Sam Stern.

  • 20 mins
  • 1-2
  • Easy


  • 50g macaroni pasta
  • 300g leftover ratatouille
  • About 200ml vegetable stock
  • Olive oil, for drizzling


Put a saucepan of salted water on to boil for the pasta. Cook according to the packet instructions, then drain.

Meanwhile, blend half the leftover ratatouille mix in a blender or food processor until smooth.

Tip into a saucepan with the vegetable stock and the remaining ratatouille.

Add a little more stock if you like a thinner soup. Heat, stirring occasionally, until piping hot.

Add the pasta just before serving, and drizzle a little olive oil on top.

Sam’s cookbook, Too Good to Share, is out now.

About The Author

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